How to Make Wines

Sulphites usage in Wine

Just in case you happen to be one of those people who, even in these enlightened  days, abhors the use of chemicals, let me assure you that sulphur dioxide (the  solution which results when Campden tablets are dissolved) is quite harmless to  humans when used in the proportions recommended. Indeed, as many as eight  tablets (thirty two grains) may be  used with safety, but such heavy dosing would prevent a ‘must’ fermenting.
Why are sulphites used in wine?

Metabisulphites are used in wine for two reasons:

1 To help prevent oxidation; and

2 To kill bacteria and any yeast except wine yeast; i.e., bread yeast, beer yeast, and wild yeasts. Wine yeast can tolerate moderate levels of SO2 without effect on performance.

Ancient winemakers produced sulphur dioxide by burning brimstone. The SO2 modern winemakers use comes in the form of sodium metabisulphite (powder or crystals) or potassium metabisulphite (campden tablets). While sodium metabisulphite can be used in winemaking, I generally use it for sterilizing equipment by dissolving 50 grams in 4 litres of water. Be sure to rinse equipment well after using this solution.

It is better to use potassium metabisulphite in your wine.

*It comes in pre-measured tablets (1 campden tab per gallon adds 50 ppm SO2 to your wine).
*It doesn’t add sodium to your diet.
*It’s more widely available.