Not sure, but we wait 24hours after adding it before adding the yeast. I would wait at least the 24h before drinking it. If it is not open to the air to allow it to disapate I assume it stayes in the wine for a long time. If you are not allergic to sulfa go ahead and drink up! At this point I assume it is being used as a perservative, so it should be safe to drink. I have only used it at the start of wine making. I have not used any after that point. Lots of recipies call for it so someone else here should have followed at least one to the letter and can answer you more accuatly. Good luck!