vinobrotha
Junior
When Sulfiting crushed grape must do I add potassium metabisulfite by volume of grape must or by calculate volume of wine?
Sulfiting crushed grape must vs juice must
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Are you talking about treating the grapes that have just been crushed?
If so, I usually add 1 teaspoon for every 3 lugs (1 lug = 36 pounds). I also wait a day before pitching my yeast.
If you are dealing with bucket juice, consult who you purchased it from. Many times bucket just comes already sulfited.
If so, I usually add 1 teaspoon for every 3 lugs (1 lug = 36 pounds). I also wait a day before pitching my yeast.
If you are dealing with bucket juice, consult who you purchased it from. Many times bucket just comes already sulfited.
John, would that not be more than 50ppm?
More Wine document says 1/4 tsp or 1.65g for 100 lbs of grapes and 3 lugs is 118 lbs so 2.64g or around 1/2 tsp?
Source; A.1 and A.2.
http://morewinemaking.com/web_files/morebeer.com/files/Red_Winemaking_Outline-2014.pdf
More Wine document says 1/4 tsp or 1.65g for 100 lbs of grapes and 3 lugs is 118 lbs so 2.64g or around 1/2 tsp?
Source; A.1 and A.2.
http://morewinemaking.com/web_files/morebeer.com/files/Red_Winemaking_Outline-2014.pdf
Its says that amount per 5 gallons of MUST. 3 lugs can make anywhere from 10 to 14 gallons of must depending on if you have to water it back down to earth.
Sorry I'm not trying to hijack this thread, just trying to learn.
So if grapes are crushed at Home Brew Store, do you put potassium metabisulfite in at crush based on Must volume then get home and test for Brix and if acidulated water is needed add more potassium metabisulfite based on the volume difference.
Tks
So if grapes are crushed at Home Brew Store, do you put potassium metabisulfite in at crush based on Must volume then get home and test for Brix and if acidulated water is needed add more potassium metabisulfite based on the volume difference.
Tks
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I take 3 lugs from the crusher, drop a level teaspoon on top of it, then work it in to the must using a punch down tool.
The reason for doing this is to stun any existing wild yeast (and/or bacteria). Once 24 hours passes, the level of free SO2 will drop considerably, making it safe to introduce yeast.
If you find that you need to add water, I would add it AFTER the 24 hour waiting period and add no additional k-meta until after fermentation / MLF is complete.
The reason for doing this is to stun any existing wild yeast (and/or bacteria). Once 24 hours passes, the level of free SO2 will drop considerably, making it safe to introduce yeast.
If you find that you need to add water, I would add it AFTER the 24 hour waiting period and add no additional k-meta until after fermentation / MLF is complete.
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