How to Make Wines

Sulphiting’ method

We need a method which will destroy the wild yeast  and bacteria on the fruits, the method, known as the ’sulphiting’ method, does just this and  produces full-bodied, crystal-clear wines easily and quickly without fuss  or bother. All that is necessary to achieve this are tablets costing just  pennies. Campden fruit-preserving tablets are available in bottles of  twenty from most chemist. In the ordinary way-and provided the fruit is  not too heavily affected with wild yeast and bacteria-one tablet will  destroy the undesirable element contained in one gallon of crushed bruit  pulp, but we cannot be sure of this. Now, two tablets will surely do this,  but being a comparatively heavy dose this might also destroy the yeast we  shall be adding so that the ferment we desire does not take place. My  method takes care of both these risks, not only destroying the wild yeast  and bacteria on the fruits, but also allowing the yeast we add to ferment  alone and unhindered to produce wines of clarity and quality the like of  which cannot be produced by any other method. By adding one Campden  tablet to a good deal less than one gallon of fruit pulp (’must’) this will  represent a rough equivalent to two tablets per gallon. But before we add  our yeasts we shall have increased the amount of liquid or pulp to nearly  twice the amount, consequently reducing the amount of sterilizing  solution to half or the equivalent of one Campden tablet per gallon. In  this way we achieve our overall aim.