Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Adding sulphites
Reply
 
Thread Tools
Old 04-17-2012, 06:16 PM   #1
Guthrie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Kitchener, On
Posts: 100
Default Adding sulphites

Are there reprocussions to not adding sulphites during the wine making process ?


Guthrie is offline
 
Reply With Quote
Old 04-17-2012, 07:57 PM   #2
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 39 Times on 30 Posts
Likes Given: 35

Default

Sulfites kill bugs and wild yeast. So, your wine will be more vulnerable to infection, or if the must were infected to begin with, it will continue to be infected.


__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/
Nateo is offline
 
Reply With Quote
Old 04-17-2012, 08:09 PM   #3
Guthrie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Kitchener, On
Posts: 100
Default

So the alcohol produced would not kill off any bacteria? I just bottled some pineapple wine and did not pasteurize the juice nor did I add sulphites. Is it safe to drink?
Guthrie is offline
 
Reply With Quote
Old 04-17-2012, 08:32 PM   #4
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 39 Times on 30 Posts
Likes Given: 35

Default

Bacteria that is harmful to humans can't live in alcohol. Spoilage bacteria might be present, and it may make the wine turn to vinegar, but it won't hurt you. It just may not taste good.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/
Nateo is offline
 
Reply With Quote
Old 04-17-2012, 08:50 PM   #5
Guthrie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Kitchener, On
Posts: 100
Default

That's a load off, thought I might have to pitch the whole batch. Thanks
Guthrie is offline
 
Reply With Quote
Old 04-17-2012, 09:11 PM   #6
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 39 Times on 30 Posts
Likes Given: 35

Default

If you had good sanitation, it'll probably keep for a while. If you had not-so-good sanitation, drink it fast and enjoy it young.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/
Nateo is offline
 
Reply With Quote
Old 04-17-2012, 10:55 PM   #7
Dicky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Nottingham
Posts: 229
Default

Quote:
Originally Posted by Nateo
If you had good sanitation, it'll probably keep for a while. If you had not-so-good sanitation, drink it fast and enjoy it young.
There's an encouragement for poor sanitisation. Haha!
Dicky is offline
 
Reply With Quote
Old 04-18-2012, 12:45 AM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,126
Liked 5937 Times on 4232 Posts
Likes Given: 1515

Default

The main reason to use sulfites at the beginning when you mix the must to kill wild yeast and bacteria.

After fermentation starts, the main reason to use sulfites is as an antioxidant (sulfites bind with the wine so oxygen can't) for racking and as a preservative.

I use sulfites, in much smaller amounts than commercial wines have, for the antioxidant and preservative qualities at every other racking and at bottling, with a goal of keeping the sulfites around 50 ppm.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 04-18-2012, 04:34 PM   #9
Guthrie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Kitchener, On
Posts: 100
Default

So just before I bottle would a Campden tablet per gallon be sufficient, and if so would the wine be drinkable within a few weeks or more like months.
Guthrie is offline
 
Reply With Quote
Old 04-19-2012, 11:53 AM   #10
DoctorCAD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Fayetteville, NC
Posts: 1,173
Liked 67 Times on 62 Posts
Likes Given: 1

Default

I use 1/2 tablet per gallon before bottling.

Red wine needs to sit at least a month, some whites are drinkable in 2 weeks. Bottle Shock needs to go away first.

I always tell people that wine is like good potato salad...it tastes like potatoes, celery, onions and mayonnaise for the first day or two. After that, it tastes like potato salad. All of the differing flavors and mouth-feels come together to make something that is better than the sum of its parts. That is what the waiting does to wines.


DoctorCAD is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS