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Old 11-21-2009, 11:44 PM   #1
Feb 2008
Posts: 40

I'm a homebrewer trying my hand at wine making. I'm making Selection's Cab/Merlot, and first off I noticed that the instructions say to sanitize with metabisulfate. Any reason I can't use starsan here? I've got a bottle of campden tablets, but would rather use my starsan for sanitizing the fermenter/equipment.

Also, the kit instructions say that if I want to age longer than 6 months, that I need to add more metabisulfate to prevent oxidation. When they say "age longer than 6 months" are they referring to aging in the fermenter, or in the bottle? Is there any advantage to aging in the fermenter for longer than the instructions say?

Finally-I got a good deal on a ton of #9 corks, will the colonna corker handle #9's ok? My beer bottle capper is on it's last leg, and I hear the colonna will do both beer and wine, so I'd like to go that route...

Thanks for the help!

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Old 11-22-2009, 03:18 AM   #2
Aug 2009
snellville ga
Posts: 52

use any sanitizer you want and youll be fine

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Old 11-22-2009, 03:59 AM   #3
Mar 2009
Posts: 2,607
Liked 24 Times on 22 Posts

the campden tablets are for sanitizing the must not the equipment. add 1 tablet per gallon and wait 24 hours then aerate and pitch yeast. the recomendation the kit provides is for all aging. bulk ageing in a secondary for longer will result in a more consistant wine in all bottles.

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Old 11-22-2009, 03:03 PM   #4
Nov 2009
Birmingham, England
Posts: 904
Liked 13 Times on 11 Posts

The longer you ferment, the better it'll be, generally. All wines improve with age
Considering you're a new brewer, much like myself, I wouldn't age for longer because you'll quite simply want to try it and get your next wine on the go!
Be careful with capping, a bad cap can mean a spoiled bottle. If in doubt, do something safer.

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Old 11-22-2009, 04:46 PM   #5
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

star san is fine for wine making (and mead making).

i wouldn't fret on the extra sulfites either, even if you age for 2 years. Reason: I have 6 bottles of mead from 10 years ago, no sulfites or sorbates added. All of them are still perfectly drinkable, not spoiled and not oxidized in the least. And they had natural corks.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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Old 11-22-2009, 06:55 PM   #6
May 2009
Washington ST
Posts: 239
Liked 1 Times on 1 Posts

Please do not cap your wine Cork it. I personally do sulfate when I bottle just to help control oxidation during bottling . in a 6 gallon batch of wine I will add an additional 1/4 teaspoon. Just dont drink next day. give it a week lololol

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