Who sulfites before fermentation?

[joeycannoli]

As the title states, how many of you sulfite before fermentation to kill off the wild yeast? I have never done it before and was curious to the benefits and if it matters. I don’t do a cold soak maceration, but let the must sit a day or two before I pitch my yeast.

Curious to know the process you follow.

 

[ratflinger]

Since it's part of the FWK process I do, when making their kits, otherwise no I do not.

 

[winemaker81]

This needs a third choice: Sometimes

If I was planning on MLF, then no.

If the fruit is at all questionable, yes. Last year my Tempranillo had a number of moldy clusters, so I sulfited heavily.

Otherwise, probably not.

 

[mainshipfred]

This needs a third choice: Sometimes

If I was planning on MLF, then no.

If the fruit is at all questionable, yes. Last year my Tempranillo had a number of moldy clusters, so I sulfited heavily.

Otherwise, probably not.

I think you hit that one on the head, it's my practice exactly.

 

[joeycannoli]

This needs a third choice: Sometimes

If I was planning on MLF, then no.

If the fruit is at all questionable, yes. Last year my Tempranillo had a number of moldy clusters, so I sulfited heavily.

Otherwise, probably not.

Added. Thanks for the feedback

 

[ChuckD]

I have, and MLF still worked, but I may not next time I co-inoculate.