Sodium Metabisulphite

[Joecal1952]

Going to bottle my wine on Wednesday and I see I was sold sodium metabisulphite to sanitize corks and bottles.

I never used this product before. Believe it or not, I put my bottles in a dishwasher in the past and set it for sanitize cycle and never had an issue, however, I do not want to do this with this expensive Barolo.

I am hearing a lot of controversy about when to sanitize using the sodium solution.

Some say 3 days before to ensure the bottles are good and dry, and some say sanitize the day you bottle even if there is some of the solution still damp inside???

Any opinions on this final step?

Also - since it has been a while since I made wine, is it right to bottle and cork one at a time, or can you do it in batches of several bottles at a time....

 

[botigol]

I always sanitize right before I start bottling. I'm only about 3.5 years into this, but never had an issue.

 

[Joecal1952]

I always sanitize right before I start bottling. I'm only about 3.5 years into this, but never had an issue.

OK, thanks very much - Wednesday morning I will sanitize and bottle.

 

[botigol]

OK, thanks very much - Wednesday morning I will sanitize and bottle.

You're welcome.

As a follow-up note, after corking, leave the bottles standing upright for at least 3 days. This allows the cork to decompress and seal against the glass.

 

[Joecal1952]

Thanks again botigol - Wish me luck! The more I read about this Barolo the more I find it is a "harder" wine to make than other reds in that it takes a long while to really age. I have patience