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Sulfite

Sulfite for Winemaking


Sulfur Dioxide has been used for thousands of years in the wine making process. Sulfur dioxide acts as an anti-oxidant (keeps wine from browning) and as an anti-bacterial (keeps spoiling microbes at bay). The recommended dose for most wines is 1/4 teaspoon per 5 gallons of wine. Sulfite is generally added 1) Before fermentation begins to prevent unwanted yeast or bacteria from growning and 2) At bottling to prevent premature browning and bacteria.

The Grape and Granary sells two different forms of sulfite. 1) Sodium Metabisulfite which is often used as a sanitizing solution for equipment and barrels and 2) Potassium Metabisulfite which is generally added to the must prior to fermentation or the finished wine at bottling. 1/4 tsp of potassium metabisulfite added to 5 gallons of wine adds approximately 50 ppm of free so2.

Contact Us if you have questions about any of our sulfur dioxide products.

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