"Tadeusz Jerzy Korsak" <tkorsak@"REMOVE"polbox.com> wrote in message
news:e5ch0o$9q$1@nemesis.news.tpi.pl...
> Should I add Campden tablets each time I rack my wine and how do
> I measure the level of sulfite in my wine?
>
>
>
> Dear Wine Wizard,
> The last batch of wine I made was blackberry and it
> tasted just right until I added Campden tablets at the rate of 1
> tablet per gallon of wine before bottling to stabilize it. It seems that
> the
> Campden tablets change the taste and aroma of the wine and not for the
> better. This has happened several times with other batches of wine. I was
> also told that I should add Campden tablets at the same rate each time I
> rack the wine. Should I add the tablets each time I rack the wine? And is
> it
> necessary to add it before bottling? Is there a proper level of
> metabisulfite that I should be adding and, if so, how do you measure the
> level of it in your wine?
> Joe Giorgianni
> Gibbstown, New Jersey
>
>
> Wine Wizard replies: Hold on there, tiger! If you've got a
> standard 0.44 gram Campden tablet and you're putting it in one gallon of
> wine, you're blasting it with 66 mg/L sulfur dioxide, which is quite a lot
> if you've already been adding a tablet each time you rack. It's no wonder
> your wine tasted a little off.
>
> You don't want to put too much SO2 in your wine. The American
> and French governments limit the amount that commercial wineries can add
> to
> 350 mg/L of total S02. At this level it's almost certain you'd be able to
> pick up free SO2 in the nose and higher levels the wine can become
> downright
> unpleasant to imbibe. Also keep in mind the difference between free and
> total SO2. Free SO2, the portion that is not bound with aldehydes, sugars
> or
> other oxidizable substances in the wine, is the form that is available for
> anti-oxidant protection and anti-microbial activity. Free SO2 will
> disappear
> over time into a wine, binding with the above-mentioned substrates,
> causing
> the ability of a wine to retard oxygen and microbes to decline as well.
>
> This is the primary reason most recipes recommend you add
> sulfites every time you rack because - by the time most of us get around
> to
> racking a wine (say, it's every month) - it's time to add some more sulfur
> dioxide anyway. Do you always have to do it? That answer is up to you and
> your wine. If the wine is throwing a ton of sediment all the time and you
> find yourself having to rack it every two weeks, you don't necessarily
> have
> to add it every time. If your wine is startlingly clear and you haven't
> racked in two months, your free SO2 levels might be getting dangerously
> low
> and you might want to bump your free mg/L into the 25 range again. Never
> add
> S02 without testing the wine first. There does seem to be a point in a
> wine's life when the free S02 levels off and you don't need to add it as
> frequently. Once a wine is off its lees and approaching bottling, be
> really
> careful about adding S02.
>
> So how do you measure the level in your wine? Sulfite measuring
> kits are available ($10 U.S. for a packet of ten) under the brand name
> CHEMetrics Titrets. These are good at-home sulfur-assaying kits that you
> can
> use to measure the amount of sulfites in your wine. If you really want to
> get serious, go through a wine lab supply house like The Wine Lab
> (707-224-7903 www.thewinelab.com) or Vinquiry (805-922-6321,
> www.vinquiry.com) to get a bench-top set up. This costs XX. It will, if
> you
> do a lot of sulfur analysis and plan to make wine for many years to come,
> be
> worth it in the long run.
>
>
> With regards to pre-bottling sulfur adds: Free SO2 should
> always
> be adjusted before bottling. For white wines typical levels are 30 to 35
> mg/L and for reds 25 to 30 mg/L. Most winemakers try to err on the low
> side
> as too much SO2 will be detectable in the nose. You can safely lean to the
> low side if the wine is clean, bright, dry and especially if it has been
> sterile-filtered before bottling.
>
> Now you're going to ask how to add it and how to calculate it
> out for whatever volume of wine you've got. Most home winemakers have
> access
> to sulfur dioxide through potassium metabisulfite, available in either
> powdered or solid tablet forms. As you mentioned, the solid tablets are
> called Campden tablets and many home winemakers see them as a mysterious
> "magic pill" that they know does something for their wine but they're not
> quite sure what. For those of you who just want the facts:
>
> Potassium metabisulfite is 57% sulfur dioxide.
> Most Campden tablets weigh 0.44 g
> To figure out how many grams of potassium metabisulfite powder
> to add to your volume to give you the desired concentration (in mg/L or
> ppm)
> of total sulfur dioxide, use the following equation:
> (gallons of wine you have) (3.785) (ppm or mg/L of total SO2
> you
> want to add)/(1000) (0.57)
>
> Say I've got 5 gallons of wine that I'm getting ready for
> bottling. I measured my free SO2 and have found it to be sitting at 10
> free.
> I want to get it into the 30 mg/L free SO2 range. Since my wine is dry,
> the
> sulfur dioxide won't get bound up as quickly so I'll take a stab at adding
> 25
>
> (30-10 + 5 for guess work) mg/L total. (5 ) (3.785)( 25) /
> (1000)(0.57)= 0.83 grams
>
> You'll have to add 0.83 grams (or 830 mgs) of potassium
> metabisulfite powder to your 5 gallons of wine to get a free SO2 level of
> about 30 mg/L. Now, if you only have Campden tablets or don't have a
> scale,
> keep these numbers in mind: Standard Campden tablets are 0.44g of
> potassium
> metabisulfite (though they do come in other sizes- read packages
> carefully!)
> 1 teaspoon = about 5 grams of potassium metabisulfite (though
> be
> careful measuring with teaspoons can give you a 20% error or more!) If you
> can afford the scale, measuring in grams is the way to go.
>
> 1 gram = 1000 mg
> 0.2642 gallons = 1 liter or 1 gallon = 3.785 liters.
>
> Another alternative is to usethe 10% solution method described
> in "Solving the Sulfite Puzzle" (Winter 2001). Just be aware that a 10
> percent potassium metabisulfite solution only yields 5.7 percent sulfur
> dioxide??
>
> The guess work lies in estimating how much of your sulfur
> dioxide will get bound up and will not be "free SO2". Sugar, lees and
> aldehyde will always aid in the binding process and you'll lose your free
> SO2 very quickly. Keeping this and the total amount of SO2 you've added
> over
> a wine's lifetime in mind.
>
>
> Do keep in mind the long-term plan for the wine. Don't let
> total
> amounts of SO2 you're adding get out of control. Adding too much will
> eventually spoil your wine. In the end, it's best to let a free SO2
> analysis
> and your nose be your guides - not a racking schedule. For more
> information
> refer to "Solving the Sulfite Puzzle (Winter 2001).
>
> Użytkownik "MikroBajt" <m...@o...pl> napisał w wiadomości
> news:nr5mp9g0gqqh.12dy84tgwqzp3$.dlg@40tude.net...
>> kupiłem ostatnio buteleczkę
>> zachodzę do domu, wczytuję się
>> a tu na samym dole dopisek: "Zawiera siarczyny" :(
>>
>> Ktoś fachowo mógłby się wypowiedzieć nt.
>> Może każde wino zawiera te "cuda"
>> a tylko nie piszą
>> (W kazdym razie skojarzyło mi się to w winem marki "Wino" ;)
>>
>> Czy jest jakaś gwarancja, że jak nie ma tego dopisku
>> to dany napój nie zawiera ich?
>> Jak to sprawdzić, jak kupować??
>>
>> PS.
>> Smakuje nie najgorzej ;)


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