Potassium Metabisulfite

Sulfites are one of the most important additives in winemaking, and they`ve also become popular with brewers. For winemakers, sulfite controls spoilage during both the harvest and throughout the winemaking process. Sulfites scavenge oxygen, keeping the wine from turning brown. Additionally, when sulfite is mixed in the proper proportion with water, it becomes the winemaker`s equipment sanitizer.

For Brewers, 175 mg will eliminate chlorine in 5 gallons of water.

For Winemakers, the dosage values below are specific to the pounds of grapes, or gallons of wine. Adjust dosages according to the amount of grape or wine juice you are processing.

For example, if you are sulfiting two cases of crushed grape before adding yeast, add 20% of the after the crush dosage in the next paragraph, or .2 oz. of sulfite powder to sterilize 72 lbs. (2 cases) of grape.

Using Potassium Metabisulfite Powder

Sulfite in crushed grape: Sulfite kills all organisms that will compete with the wine yeast during fermentation. Add 1 ounce of sulfite powder to 360 pounds of crushed grapes to sterilize the must. Allow the must to rest for 24 hours before adding yeast.

While the wine is aging: The winemaker`s method recommends racking wine 4-5 times before bottling. When transferring your wine between vessels, treat juice after each racking with 1/16 teaspoon of metabisulfite powder per 5 gallons. This dose adds 25 ppm of sulfite per gallon of wine. Add the sulfite to the bottom of your vessel before filling with wine, to ensure it mixes thoroughly.

Remember - the metabisulfite`s job is to consume bacteria. It dissipates in the air after each racking, so add it after each transfer, thus maintaining the proper level of sulfite in your wine.

Final racking, before bottling: Add 1/8 teaspoon for every 5 gallons, then bottle.

Dosing with liquid sulfite solution

Some winemakers prefer to make a solution of 4 ounces of metabisulfite in 1 quart of water, then use this mixture to sulfite wine. Add one teaspoon of solution to each gallon of wine to yield 50 ppm sulfur dioxide.

Calculate your liquid dosing amounts accurately, based on the amount of grape or juice you are processing.

Sulfite solution in crushed grape: Add 8 oz. of solution to 360 lbs. of crushed grape. Allow the must to rest for 24 hours before adding yeast. Note: This equates to .8 ounces of solution per 36 lb. crate of crushed grapes.

While the wine is aging: Add ½ teaspoon of solution per gallon of wine after each racking.

Final racking, before bottling: Add 1 teaspoon of solution per gallon of wine, then bottle.

As a sanitizer: Add 8 teaspoons of Potassium Metabisulfite to a gallon of warm water. Rinse your equipment and bottles in the solution for about 5 minutes and then allow to drip dry.