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Its funny because in my aggressive search on this subject I have come across that article and it had influenced my decision greatly on yay or nay with adding sulphites at barrel aging. As of 6 months ago I have completely vetoed the use entirely and have been researching ways of natural...

I, so far, have bought "the modern winemaker" book and have been experimenting with a micro oxygenation setup with a port wine Ive recently made and have already been experimenting with heat and no free So2 with a blackberry port I only open twice a year for a small topup and So2 touchup. Last...

Thank you for the information. I will have to pick up the book as well. Any information for this process is welcomed, this is pretty much the first time ive heard of it. I bought the whole system already assembled from my local brewing supply shop which wasnt much more than piecing it...

My barrel always has a good amount of airspace also I've made up a schedule to cut back on sulphite additions from every quarter to twice a year checking every once in a while to check for smell and off flavors. But thanks to you Luse_Cellar I have purchased a microoxydation setup to start...

I am making a tawny port which requires oxidation. Sulphites prevent that from happening. Im trying to figure out how the Portugeuse do it because they do achieve very oxidized wines in a short window and mines coming up 3.5 years with it being as fresh and deep red as wen i first racked into...

So after alot of research, phone calls, chatting with fellow winemakers, and Portuguese friends Im still not getting a 100% answer but I believe I have the process down from all of that time. The only question I cant seem to find is, can any bacteria penetrate through an oak barrel while it is...

Thats what I was thinking yet they have to have some sort. I was more talking about the bound so2 thats now part of the wine since I have to keep adding it to maintain free so2, I keep reading that up to 30% of the total so2 becomes bound depending on the PH. That bound so2, tho has no...

Great article, thank you. That does clear up that question tho im still wondering how the portugeuse really do it. What brought this question on was the amount of bonded so2 that will be in the wine once i believe its good enough. I do plan on leaving it for 10 years so just imagine over that...

I have been making wines for 4 years now and have always used sulfites in them but I have recently made a batch of blackberry port wine that ive fortified to 20%. It is Currently in a neutral barrel for long term aging. My question is since it has been fortified, do I need to keep maintaining...