On Dec 18, 2:50 pm, Jeff > wrote:
> On Dec 18, 1:34 pm, wrote:
>
> > The sufur taste and smell dissipates after a couple days.
>
> It will even after it is bottled? I thought it had to escape into the
> air. Or are you saying to hit it a couple days before bottling instead
> of the day-of?
>
> --Jeff

Sulfite at appropriate levels is tasteless, you should never know it's
there. If you measure pH you can use it appropriately; if not you can
guesstimate based on tartness.

The lower the pH for the most part, the tarter the wine. Lower pH =
lower doses of sulfite. As long as you don't exceed 0.8 PPM
molecular by more that 10 PPM free you will never taste it. The
archives are full of sulfite posts and will give you more detail.

An easy way to rack small quantities is to get hold of a nasal canula,
the tubing has a very small ID and is good for racking small
quantities.

Joe