Sulfite substitutes?

[bmd2k1]

looking for feedback on substitutes for sulfites once my wine is ready for bottling.

Wondering if anyone has used powdered VitC (ascorbic acid) -- which should help with oxidation (they add it to fruit juices afterall)

Any thoughts / feedback appreciated!

Cheers...

 

[bmd2k1]

or is anyone successfully making wine without adding additional sulfites? (and what tips/tricks/insights can you share

 

[Toxxyc]

I've made a good dry wine (mead) without any sulfites and stuff before. Just played it very carefully with the bottling and so on and it turned out great. I've also made a good off-dry mead before by step feeding until the yeast tapped out, and then let it stand for over a year before bottling, again without sulfites.

It works OK-ish, but I guess there's always risk involved.

You have a sensitivity to sulfites?

I've done a quick Google and I while it seems like it should work just fine, I don't see dosages for ascorbic acid in wine. Also keep in mind that it is pretty sour

 

[bmd2k1]

I've made a good dry wine (mead) without any sulfites and stuff before. Just played it very carefully with the bottling and so on and it turned out great. I've also made a good off-dry mead before by step feeding until the yeast tapped out, and then let it stand for over a year before bottling, again without sulfites.

It works OK-ish, but I guess there's always risk involved.

You have a sensitivity to sulfites?

I've done a quick Google and I while it seems like it should work just fine, I don't see dosages for ascorbic acid in wine. Also keep in mind that it is pretty sour

Family member is sensitive. Thinking...Acid blend could also provide an anti-oxidant presence. Research continues...since bottling is Months away

 

[Toxxyc]

Yep I was sitting here thinking that if you would have to choose a preservative, a vitamin is a much better option.