Adding sulphites at bottling

[Ebob01]

Hi

When adding sulphites at bottling I have read 2 different things.

1 method is to dose with sulphites then wait 24hrs then bottles. I'm guessing with this method a lot of the SO2 will have evaporated off.

The other method is to add right before bottling, the theory being to keep the SO2 present to protect the wine.

I am curious as to which method people use (and why) ?

 

[Chippy_Tea]

I have always racked onto a crushed campden tablet (Sodium Metabisulphate) before degassing and clearing as that was the method i read when i first started making wine i haven't had any problems with spoiled wine and ive been making it many years.

 

[Ebob01]

Thanks for your reply chippy.

I did the method just before bottling, I detected a slight fizz on the tongue.

I degassed so I wasn't sure if this was SO2 or CO2.

I think I'll try it the other way next time.

How long do you typically store your wines for?

 

[Chippy_Tea]

I dont we have no space and SWMBO has hollow legs.

 

[Ebob01]

Haha

 

[Chippy_Tea]

Haha

Joking aside this wine doesn't benefit much from ageing so you can drink it when its new.