Adding SO2 to Apple Wine before bottling

[portveyn]

It's going to be about 11% abv still apple wine fermented with spices.
How much metabisulfate should I add at the time of bottling to keep
it fresh at room temperature for a while?

Thank you.

 

[jswordy]

I add 1/4 tsp k meta per FIVE gallons every other racking as it settles. I skip racking #1, add on racking #2, skip #3, add on #4 ... usually by #4 I am at the stage for bottling and that is the last carboy the wine will be in before it's in bottles. That's a good redneck way to use k meta without testing for SO2 presence in the wine. It has been reliable for me.

At the last racking, I also add potassium sorbate with the k meta. I then let it rest 5 days, and bottle. This procedure preserves the wine and inhibits fermentation in the bottle. Never had a problem.

 

[Turock]

The amount of SO2 is dependant on the PH. If you don't know what the PH is, you could add enough meta to equal 50 PPM. The higher the PH, the more SO2 you need.

 

[portveyn]

thank you Turock & jswordy!!!!