Scooter68
Fruit "Wine" Maker
I doubt that one campden tablet in 6 gallons of must would seriously bother a healthy yeast, at least not for long.
HELP- Campden Tablet Mixup
- Thread starter KayJames1986
- Start date
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Remember the good old days when folks burned Sulphur to create some precise quantity of SO2. Red grape is exceptionally tolerant and will make a decent organic (no added chemicals) wine.
All that said I would religiously sulphite every racking, OXYGEN is your enemy, ethyl alcohol reacts with it producing acetaldehyde. We as a group argue about wild yeast, , , usually they are OK.
Since I have been testing buckets the club sells I have seen reds with a typical SO2 between 20 to 30 (the club sells Italian, California and Chile buckets) In contrast the whites will have 1 ppm to NO SO2.
All that said I would religiously sulphite every racking, OXYGEN is your enemy, ethyl alcohol reacts with it producing acetaldehyde. We as a group argue about wild yeast, , , usually they are OK.
Since I have been testing buckets the club sells I have seen reds with a typical SO2 between 20 to 30 (the club sells Italian, California and Chile buckets) In contrast the whites will have 1 ppm to NO SO2.
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