Na Metabisulfate in blueberry wine question.. - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Na Metabisulfate in blueberry wine question..

Reply
 
Thread Tools
Old 10-03-2011, 08:57 PM   #1
akardam
Recipes 
 
Sep 2009
crete
Posts: 74
Liked 1 Times on 1 Posts



Hello everyone! first time im making fruitwine..
so today crushed 4.7kg fresh-frozen blueberries in 10L of water.

Water in which I put half a Tbsp of Sodium Metabisulfate to:
1) 'sanitize' the water
and
2) to kill of wild yeast, etc. that may be in the mix of water-blueberry

Is this mind-scept correct?

If it is, then will this kill of the champagne yeast i am intending to add in a couple of days along with the sugar?

Thanks in advance!

 
Reply With Quote
Old 10-03-2011, 09:48 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,760
Liked 8028 Times on 5608 Posts


I don't understand how much NaMeta you've used and how many gallons of wine you're making. Generally, you use 1/8 TEASPOON for 6 gallons of must.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 10-03-2011, 10:07 PM   #3
dinnerstick
 
dinnerstick's Avatar
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,019
Liked 271 Times on 198 Posts


at least with potassium (K) meta, 1 tsp is about 5.5 g, so you want about 180 mg per L of must to obtain about 100 ppm free SO2 (i think that's right.....), a good 'standard' amount to start with. 0.5 tbsp is (apparently) 1.5 tsp, so you used about 8.25 g for 10 L = 825 mg per L. that's over 4x the recommended dosage if my math is correct, and if Na meta powder is similar density to K meta powder. their molecular weights are similar enough for these rough calculations (190 vs 220 ish). the sulfite will dissipate over time, and your champagne yeast is far less sensitive to sulfite than the other microorganisms that may be present. i think at least some of this information is correct, so i am going to bed

 
Reply With Quote
Old 10-04-2011, 08:47 PM   #4
akardam
Recipes 
 
Sep 2009
crete
Posts: 74
Liked 1 Times on 1 Posts


thanks yooper and dinnerstick for your replies!

@ yooper: I did it waaaaay over your recommendation. I made 3.5 gallons (still soaking the blueberries in and will pitch in a couple of days) and I put 0.75 to 0.9 Tablespoon !!!! Did I royally screw things up?? Will this create off-flavours, lower the pH, or kill wine yeast?

@ dinnerstick: So 4x recommended dosage according to the 100ppm free S02 method.. Is there anyway to deneutralize the sulfite a bit since I overdid it? Or am i getting paranoid?

Cheers!

 
Reply With Quote
Old 10-04-2011, 09:41 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,760
Liked 8028 Times on 5608 Posts


You can try stirring like crazy, more than several times a day, to dissipate the S02. I wouldn't try pitching the yeast for a few days, as it won't take off until a lot of the s02 dissipates.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blueberry wine question manicmethod Winemaking Forum 27 05-09-2011 12:48 AM
Blueberry Wine brazedowl Winemaking Forum 10 08-21-2010 02:20 AM
Blueberry wine question alaw1or Winemaking Forum 2 06-30-2010 06:46 PM
Blueberry Wine FreneticAmnesic Winemaking Forum 11 04-29-2010 01:55 PM
Blueberry wine OHIOSTEVE Winemaking Forum 15 11-24-2009 03:12 PM


Forum Jump