On 7 Oct 2005 08:32:59 -0700, "Sportinus" > wrote:

>What are your options for people that are sensitive to sulfites?

You can make a wine without adding sulfites, but it should be consumed
realtively quickly or it will oxidize. Possibly synthetic corks would
reduce the oxidation (I believe that they seal better)..

There will still be sulfites in the wine from the fermentation but the
level willl be reduced. Generally home-made wines have lower sulfite
levels than commercial wines anyway.

Consider different sanitizers, eg Diversol (half hour soak minimum),
or iodophor (any iodine concerns?). However, the sulfite remaining
from sanitizing with sulfite should be very minimal.

Option 2: Drink beer or water?? <grin>

Warning 1: ascorbic acid is sometimes given as a substitute for
sulfites. My understanding from a wine chemist is that ascorbic acid
causes rapid oxidation when not used in conjunction with sulfites (I
think I got t hat right).

Warning 2: to sweeten a wine requires sorbate to stop the yeast. If
you use sorbate without sulfites, a geranium smell results.

Steve