Who sulfites before fermentation?

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Do you sulfite the must before fermentation?

  • Yes

    Votes: 8 57.1%
  • No

    Votes: 2 14.3%
  • Sometimes - explain below

    Votes: 4 28.6%

  • Total voters
    14

joeycannoli

Senior Member
Joined
Oct 12, 2017
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Location
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As the title states, how many of you sulfite before fermentation to kill off the wild yeast? I have never done it before and was curious to the benefits and if it matters. I don’t do a cold soak maceration, but let the must sit a day or two before I pitch my yeast.

Curious to know the process you follow.
 
This needs a third choice: Sometimes

If I was planning on MLF, then no.

If the fruit is at all questionable, yes. Last year my Tempranillo had a number of moldy clusters, so I sulfited heavily.

Otherwise, probably not.
I think you hit that one on the head, it's my practice exactly.
 
This needs a third choice: Sometimes

If I was planning on MLF, then no.

If the fruit is at all questionable, yes. Last year my Tempranillo had a number of moldy clusters, so I sulfited heavily.

Otherwise, probably not.

Added. Thanks for the feedback
 

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