In article >,
Luc Volders > wrote:

> Have you tried making wine with these juices.
> The sulphite level might just be low enough to get
> a fermentation going.
>
> Otherwise you could aerate the juice. That means splashing
> the juice from one container to another. This binds free sulphite
> and at the same time introduces oxygen in the juice.
> Then when using a real strong yeast starter you are likely to get
> fermentation starting.
>
> Luc

The SO2 is already bound to the sugar. You would have to hit it with
sodium hydroxide to dislodge it. Unbound is more active in low pH
environments. One splash is good. Like pouring it into your fermenter.
> >
> > Can I ask which country that you're in please? I used to really enjoy
> > making wines from fruit juices - a quick and easy way to make wine but
> > here in the UK sodium metabisulphide has in included in every bottle
> > of juice for a good few years now....like most things in the UK, if
> > you enjoy then, given time, the authorities will clamp down on it.
> >
> > McKevvy
--

- Billy

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http://countercurrents.org/roberts020709.htm
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