Sulfur Dioxide

[suneson]

Hi All - I have a question regarding the addition of SO2 in fruit wines and I am seeking opinions.

Up until now I have always added 1 Campden tablet / gallon during pimary fermentation and then another tablet / gallon just before bottling along with applying a vacuum to degas at the appropriate time. In addition potassium sorbate is also used to stabilize the wine.

I just completed a batch (12 gal of blueberry and 3 gal of fig and strawberry). However this time I did not add the campden tablet before bottling. Even with the wine raw all 3 types of wine were the best I have ever made. It is too early to say if it was the deletion of the second batch of campden tablets - only future wines will tell.

Knowing that SO2 protects the wine from bacteria and oxidation - here is my question

My alcohol content is 12%. I also bottle using 1/2 gal mason jars and place a strong vacuum on them before sealing. They are stored for about 9 months before I start drinking them. Will the alcohol and strong vacuum protect the wine from bacteria and oxidation

 

[roadwarriorsvt]

I failed to add k-meta before I bottled my first batch of wine. It spoiled/oxidized/etc. after 6 months-1 year. Depending on the potentcy of each campden tablet, you may want to consider adding 1/5th tablet to each bottle.