Sulphite Additions

[kuziwk]

I know this has been asked a thousand times. I think I have those down to a T but I want to make sure my wines are getting enough sulphites. Upon adding 4G of Sulphites during degassing and clearing, I rack in roughly three weeks for bulk aging after that and let it sit for 2 months more before either racking or bulk aging further. At this point I add an additional 1/4 tsp even if I'm bottling. Is this sufficient for the Sulphites or should I be adding more after racking from clearing? If I was looking to bulk age further which I am, I don't anticipate racking any further so is the wine safe to sit for 6 months in this state with no sulphite Additions?

Example of what I do (basically Sulphites every 3 months)
January-Clearing and degassing -4G sulphite
February- rack wine into carboy, no Sulphites
March- aging, no sulphites
April- rack wine and add 1/4 tsp sulphites

If this is fine do I need to add more Sulphites if the wine is not being racked further past this say in 6 months? I would think racking is not required since I don't imagine much sediment dropping after the last racking at the initial 3 months.

 

[Brian55]

Not sure if what I do is right or wrong, but it seems to work out just fine. I first add So2 at clearing and degassing. Let it sit for a month or so, rack and So2 again, plus any oak additions. Then it sits untouched for about six months (whites) or a year (reds). About a month prior to bottling I rack and So2 again. Then bottle. I have plenty of wines that are 4-5 years old without any signs of excessive oxidation.

 

[kuziwk]

Not sure if what I do is right or wrong, but it seems to work out just fine. I first add So2 at clearing and degassing. Let it sit for a month or so, rack and So2 again, plus any oak additions. Then it sits untouched for about six months (whites) or a year (reds). About a month prior to bottling I rack and So2 again. Then bottle. I have plenty of wines that are 4-5 years old without any signs of excessive oxidation.

So should I be adding the 1/4tsp sooner than? Technically I'm racking after clearing I just thought the initial 4G which is basically 3/4 tsp would be enought to hold for three months before adding another 1/4tsp. Anyways this was the link that got me thinking...https://www.winemakingtalk.com/threads/time-for-a-radical-departure-in-bulk-aging-rules.27936/page-3

 

[Brian55]

So should I be adding the 1/4tsp sooner than? Technically I'm racking after clearing I just thought the initial 4G which is basically 3/4 tsp would be enought to hold for three months before adding another 1/4tsp. Anyways this was the link that got me thinking...https://www.winemakingtalk.com/threads/time-for-a-radical-departure-in-bulk-aging-rules.27936/page-3

Sounds like what you're doing is fine. The reason I add the second dose so soon after clearing is because I don't want to touch it, or rack it again for 6 months to a year. The third dose is just prior to bottling, where it will sit for another 6 months (whites) or 1 year (reds) before I start to drink them.

 

[kuziwk]

Sounds like what you're doing is fine. The reason I add the second dose so soon after clearing is because I don't want to touch it, or rack it again for 6 months to a year. The third dose is just prior to bottling, where it will sit for another 6 months (whites) or 1 year (reds) before I start to drink them.

Yeah that makes sense, I do add another 1/4 tsp before bottling, so it basically means 1/4 tsp after the initial package dose every 3 months regardless if I'm bottling. There is some sulphite aroma once bottled but it goes away in about a month. If I bottle only a month or so after that last addition I would just use 1/8 of a teaspoon.

So you leave the wine for 6 months with no further additions with a standard water air lock?

 

[Brian55]

Yeah that makes sense, I do add another 1/4 tsp before bottling, so it basically means 1/4 tsp after the initial package dose every 3 months regardless if I'm bottling. There is some sulphite aroma once bottled but it goes away in about a month. If I bottle only a month or so after that last addition I would just use 1/8 of a teaspoon.

So you leave the wine for 6 months with no further additions with a standard water air lock?

I use these: https://morewinemaking.com/products/silicone-stopper-breathable-carboy.html

 

[kuziwk]

I use these: https://morewinemaking.com/products/silicone-stopper-breathable-carboy.html

These are safer? I heard when you have temperature fluctuations that the water air locks tend to lose a lot of Sulphites (winter temps to summer)...I guess these would be the same though.

To be honest after I racked from the initial clearing it doesn't even really look like I need to rack again, I can't really see any sediment from the side. Should I just inject the Sulphites in the too?

 

[Brian55]

These are safer? I heard when you have temperature fluctuations that the water air locks tend to lose a lot of Sulphites (winter temps to summer)...I guess these would be the same though.

These are way better than water airlocks.

 

[kuziwk]

These are way better than water airlocks.

Thanks I'll check out Amazon if they have any

 

[Johnd]

Thanks I'll check out Amazon if they have any

https://www.amazon.com/s?k=breathable+silicone+carboy+bung&ref=nb_sb_noss_2

 

[Brian55]

Thanks I'll check out Amazon if they have any

Why would you feed that beast? Especially when they're cheaper at MoreWine. Free shipping over $35

 

[kuziwk]

Why would you feed that beast? Especially when they're cheaper at MoreWine. Free shipping over $35

I'm in Canada lol

 

[Rice_Guy]

These are safer? I heard when you have temperature fluctuations that the water air locks tend to lose a lot of Sulphites (winter temps to summer)...?

Silicone stoppers don’t give a perfect seal, when I have put them on a flexible wall Cubitainer (ex storage between last racking and bottling) they will allow the cubitainer to reinflate to a square shape over night. As a comparison I have left wine in a cubitainer six months, using a solid stopper, without noticeable inflation to square shape.
I have been happy with silicon mainly when active fermentation is going on.

The airlock issue I have had is forgetting to check carboys in long term storage/ie the airlock goes dry. Some place here in WMT I saw the trick of using glycerin, which doesn’t evaporate, in the airlock.

 

[Keith5]

JohnD, do you use the breathable silicon bung you referred to for 6 gallon carboys for long term aging (6-24 months) of reds And whites or Fruit wines? I’m assuming you do.
Thanks Keith

 

[Johnd]

JohnD, do you use the breathable silicon bung you referred to for 6 gallon carboys for long term aging (6-24 months) of reds And whites or Fruit wines? I’m assuming you do.
Thanks Keith

Yes, have had them on 6 gallon glass carboys for years, as well as my 6 gallon vadai barrels. The soft white silicone bungs from MoreWine are unlike the more yellowish ones, they fit like a glove in carboys and barrels and are trouble free.

 

[Keith5]

Awesome thank you JD

 

[jsbeckton]

I use these: https://morewinemaking.com/products/silicone-stopper-breathable-carboy.html

+1

 

[kuziwk]

I'll have to pick up a few of those stoppers. So the general consensus is that if you aren't racking there is no need to add 1/4 tsp every 3months? I'm planning on bulk aging a limited edition super Tuscan for a year, doing a side by side comparison of the same kit with clearing agents and one without, which is why I'm trying to get the sulphite additions down.

 

[Putterrr]

or you could buy direct for 1/2 the price. ask for roger

vintable.com