Hi,
I'm making a Winexpert Brunello kit with grape skins and the instructions say to add 1/4 tsp of crushed campden tablets before bottling if aging more than 6 months (this is additional from all the additives provided in the kit). I've seen many forums where people add campden tablets at many stages and way higher amounts. I understand they are making wine from fruit, as opposed to me who's making a kit. But is 1/4 tsp enough to prevent 6 gallons of wine from spoiling? It just seems like such a small amount that it wouldn't do anything.
Please help, this is my first batch! I contacted winexpert and the instructions say to add the sulphite during secondary clearing (all clearing and fining agents are added, wait 8 days and rack plus add the 1/4 tsp of sulphite, and then secondary clearing is 14 days before bottling). But the winexpert rep says it's better to add the sulphite on bottling day instead of in secondary clearing.
Does anyone have experience on when it's best to add the suphite?
Thank you!
Fred
I'm making a Winexpert Brunello kit with grape skins and the instructions say to add 1/4 tsp of crushed campden tablets before bottling if aging more than 6 months (this is additional from all the additives provided in the kit). I've seen many forums where people add campden tablets at many stages and way higher amounts. I understand they are making wine from fruit, as opposed to me who's making a kit. But is 1/4 tsp enough to prevent 6 gallons of wine from spoiling? It just seems like such a small amount that it wouldn't do anything.
Please help, this is my first batch! I contacted winexpert and the instructions say to add the sulphite during secondary clearing (all clearing and fining agents are added, wait 8 days and rack plus add the 1/4 tsp of sulphite, and then secondary clearing is 14 days before bottling). But the winexpert rep says it's better to add the sulphite on bottling day instead of in secondary clearing.
Does anyone have experience on when it's best to add the suphite?
Thank you!
Fred