Hello all:

I continue to be confused about Sulfite addition. I normally buy
titrettes and measure everything out; however I am unclear on when and
how much to add. I normally make 1 Gallon (US) batches and add
sulfite before innoculation and then monitor during fermientation at
rackings. It seems that If I add a campden tablet in the beginning I
am still a little high a bottling. I have been using the Welches
white grape concentrate as a body additive, so maybe it has sulfite
that is throwing everything off.

I usually get everything mixed together (juice, fruit, water, pectin,
sulfite), let it sit, meaure SG and adjust to around 1.085 to 1.090,
innoculate, etc.

I need to understand how much to add, and when so that when I open a
bottle after a couple of years it doesn't taste like sulfite. I
normally use potassium metabisulfite, as I find the campden tablets
leave a white residue at the top of the fermentation vessel. Thanks

Chad