I'm pretty bad about it, often forgetting probably because I'm thinking it's relatively safe once in the bottle. Trying to be better about sulfite testing overall though.
^^^^^I don't have the capability, nor the inclination to test sulfite levels at any time.
And the question was about checking sulfite levels, not using sulfites at all. I have never checked sulfite levels because I don't have the equipment. However I always add sulfite at approximately the traditional dosage/schedule, including before bottling. Not the most precise method, but I've never had a batch go bad in the bottle. Presumably the traditional schedule is a bit heavy handed, and I could get away with less sulfite if I tested, but I've never seen any reason to bother.I consider making wine without sulfites akin to crossing the street without looking both ways, you will get away with it until you don’t. I use sulfites.
Your fermentation should be long over before you consider bottling it.When you bottle the wine does that stop the fermantation process? does anything stop it?
This is me. Nor do I have the inclination.I have never checked sulfite levels because I don't have the equipment.