potassium bimetasulfate in fruit juice

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bob1852

bob1852

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So I made a batch of wine back in January,

2 cans of White Grape/Raspberry 100% juice, with some sugar, acid blend, nutrient, blah blah blah.

I bottled it back in July, and was hoping to make more; only to see at the store today that they're now adding potassium metabisulfate to the concentrate! I guess this means I can't use this stuff for wine anymore? gggggrrrrrrrrr
 
After you mix up the juice concentrate, let it sit 24 hours before pitching the yeast and you will be fine, it's the same as if you had added Campden tablets yourself to stabilize a fruit must. 24 hours is enough time for the free SO2 level to drop low enough the yeast will ferment the must but bacteria still can't grow in it.
 

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