Thanks to all for the info!

"Joe Sallustio" > wrote in message
oups.com...
>> p.s. what I learned on this thread - Pot.Meta is used to stabilize the
>> wine not remove CO2...
>
> It's actually a stretch using the term 'stabilize' for sulfite; that
> term is usually used when you are talking about keeping a wine from re-
> fermenting, especially a sweet wine. Sorbate is usually used in
> conjunction with sulfite to stabilize a non dry wine although there
> are better ways to do that if you have the money... Many things can
> cause instability. Sulfite alone, (at least in normal concentrations)
> won't keep a wine from fermenting.
>
> Sulfites are used to prevent premature oxidation and MLF; if the free
> SO2 is high enough neither of those will happen until a lot of time
> passes and by the time the SO2 is consumed (likely several years)
> whatever might have caused instability may have given up the ghost.
>
> Anyway to get back to the thread, the best way to do this would be to
> degas by vigorous stirring (after removing some volume; maybe 1.5
> liters in a 5 gallon carboy). Then add the sulfite once the stirring
> does not bring up more CO2. If you put it in first the stirring will
> consume the free SO2 which is actually what protects the wine. The
> SO2 will become bound and basically is of no use to you.
>
> Joe
>