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Wildbilly

In article
>,
wrote:

> I just use 1/4 tsp of Potassium Metabisulfate per 5 gals of wine for
> approx. 50ppm of SO2. Seems to work fine.
>
I'm glad it works for you, but can you define "fine"? I have never seen
a commercial winery add potassium metabisulfate powder directly to wine
(grapes, yes; wine, no). It is always hydrated first. Maybe they are all
just dumb.

Why would anyone want to add 50ppm SO2 to their wine?

Besides being bacteriostatic, SO2 will bleach your wine, so you always
want to use the minimum. At around 100 ppm, it will give you a sever
head ache. For sensitive people, it may give them an asthma attack in
the suggested 30 - 40 ppm range.

But if it works for you. Go for it.
--
³When you give food to the poor, they call you a saint. When you ask why the poor have no food, they call you a communist.²
-Archbishop Helder Camara

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