"pinky" > wrote in message
. uk...
> I must confess that I never have used glycerine as an additive to my
> fermentation locks. I always ensure that the solution of Sodium/potassium
> Metabisulphite occupies a good measure of the available "u bend". I always
> cap my locks with a suitable cap which seems to prevent major evaporation
> loss. Clearly there is virtually no activity in the wine except for
> expansion and contraction of the bulk of the wine and I ensure that the
> quantity of solution is such that there will be no "suck back" into my
> wine -- just air in extreme circumstances -- but then the head space above
> my wine is minimal..
> I should be more worried about suck back of a glycerine solution than of
SO2
> solution

Glycerine is a perfectly normal natural chemical and is even added to
many wines to give them body and sweetness. Don't worry, be happy!
> --
> Trevor A Panther
> In South Yorkshire, England
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> "Bob" > wrote in message
> ...<snip><snip>
>
>