IMHO, Smurfe exaggerates. You added the sulfite to the wine. It will protect the wine. You have a 'small' amount of air in a carboy with an air lock. That air will bind with the SO2 from the sulfite and the wine won't oxidize.
Personally I do not go overboard topping up wine. And it turns out pretty good in the long run. At least that's what my customers think..I run a Ferment on Premises.
Steve
You can think what you want but I follow the directions. There is no way I am going to tell someone to not worry about a potential problem. I did not say it was a drastic matter but there IS the potential for oxidation. Since I can not visualize the carboy and see exactly where the level is at to determine the potential liquid surface to air ration, all I can recommend is that they do as the directions state. That IS why the manufacturer gives us a set of directions.
Remember to that the sulfite levels in wine kits is considerably lower than in a commercial wine. If I remember correct it is only 1/3 the level of a commercial wine. I would not count on there being enough sulfite's to adequately protect the wine if there is a large enough surface area exposed to air. Even adding the extra 1/4 tsp will not bring the levels up to that of a commercial wine. If there were adequate sulfite's, would the manufactures stress topping up as soon as the wine is stabilized?
As you know,the manufacturer warranties their product if made following the direction, point blank. I think it would be very irresponsible for me to tell someone to not worry about it, their wine have an issue, they contact their retailer or manufacturer and get told sorry buddy, you didn't follow the directions. Since you are a retailer I presume, I am sure you have no issue with refunding someone their money for a sub par wine from poor winemaking practices. IMHO, not a good business practice but hey, its your reputation on the line, not mine.
As of this week, I operate a commercial vineyard and winery. I was chose for this task due to my knowledge in winemaking and the owner visiting my home process and sampling my wines. He tested my knowledge pretty hard and I didn't have the Internet sitting in front of me to look up an answer. I am darn sure going to continue to follow expected practices in winemaking to make the best product possible and not half a$$ anything in the production process. My product is going to be sitting on the shelves of the local groceries and liquor stores next to other local competitors. It better continue to be good or it won't be sitting there anymore.
Now, to those reading, I am not saying I am an expert. I have made dozens of kits though without a failure. I have made a couple sub par batches by trying to tweak things or by getting lazy and not following the direction to the letter such as waiting too long to rack a wine. These mistakes, although nothing drastic were all my fault. I didn't have anyone tell me not to worry about it, everything will be OK. I made the decisions.
So, I will continue to try to answer questions. You can take the advise or you can ignore it. It is your choice. I am not saying those that throw up the BS flag are wrong either. It is only my advise from documented experience, not from my assumptions. It is all from the book which I base my personal opinion on.
Thank you
Smurfe
