On Tue, 16 Dec 2008 20:25:46 -0800 (PST), jaimesbeam
> wrote:

>Is there some way to release the extra gas in the bottles, like with a
>needle through the cork?
>
>Or simply pulling the corks and letting them breathe momentarily and
>recorking?
>
>Pouring the wine out and going through a whole re-bottling seems
>unnecessary.
>
>Put then I don't use sulfites.

To prevent refermentation, potassium sorbate is used to prevent the
yeast from budding, hence suspending it from further fermentation. If
it can't reproduce, it won't cause problems.

Some use sulfite only, but it isn't foolproof for this purpose. Some
yeasts will continue working after sulfite is added at 60 ppm, the
usual dose (1/16th teaspoon metabisulfite per gallon or 1 Campden
tablet).

I only use sorbate, no sulfite, after fermentation has begun, because
my wife has a sulfite sensitivity and it causes bad headaches. I have
asthma, and I seem to have some sensitivity to it also, but not so bad
that I need to have ER treatment if I drink some wine with S02 in it.

For new winemakers, I don't recommend avoiding sulfites unless someone
who will be drinking your wine has a serious problem with it. It's
good "insurance" at bottling time.

The recommended approach is to use both sulfite and sorbate,
especially if you sweeten your wines. You can get by without sorbate
if your wine will be dry with no sweetening added and if it is fully
fermented.

Don