Hello! I am new to making wine using fresh grapes. I made wine from juices prior. Crushed a 5-gal bucket of red Mourvedre grapes this weekend by hand to start the must. Read on line where it said to add 1 tsp of sulfate/gal right after the crush but 24 hours before starting primary fermentation. I used 5 tsp of potassium meta bi sulfate/gal. Now the must is not as bright red as yesterday and more of a light red hue. I did some quick on line research and saw where you only need to add 1/4 tsp/5 -gal must. I also read where "Splashing" has been know to remove some of the extra sulfate in the must...but i am wondering if this much of overdosing is too much to remove. Any thoughts on how to rescue?
Must Overdose with Meta
- Thread starter BooCho
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