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oh this wine had a bad fermentation, and I had to referment with ec-1118 ending with an abv of like 16-18%. I figured it was mostly a lost cause and fairly well protected by the high alcohol content and haven't added sulfites to it in quite a while 2+ months. I will probably just throw 1/4 tsp...

thanks! thats just what I needed. Just out of curiosity does anybody know what the actual ppm I am hoping for?

I was just poking around a few wine making forums and saw some posts claiming that adding table sugar to a must (instead of all fruit juice) would lead to more fusel alcohol causing the wine to develop more of an alcoholly edge to it. I make a lot of fruit wines by jack keller recipes and...

I am looking to bottle a batch of wine today but I am unsure how much sulfite to add per gallon before I bottle it. Most of the instructions I see are by campden tablet but I just have a bag of loose sulfite. Any thoughts?