To Sulphite or not to Sulphite that is the question, When you open your wine kit you'll find a package of Sulphite. If you do not add Sulphite as directed there will be a chance that your wine will spoil. Sulphite is not a cleaner it is a sanitizer. It stops your wine from going bad by halting any unwanted organic growth in your wine.
Typically metabisulphite is used as your sanitizer. Using Sulphite still requires you to use proper cleaning methods and work in a sterile environment. I know some people who did some short cuts with cleaning and not using Sulphite and their wine turned bad. Often this is the case with Italian wine makers in my neighbourhood. Their wine turns bad or goes sour just because they chose not to use Sulphite.
It is true that some people have an allergic reaction to Sulphite. So when you make your own wine you can adjust how much you'll use according to your tolerance. If you chose not to use it then you MUST make sure that you practice exceptional cleaning methods. Any mistake here will ensure a bad batch of wine.
If you want to lay wine down for 2 years (aging your wine) then it will be advisable to mix an additional 1/4 (one quarter) teaspoon of Sulphite in your wine before bottling. This will keep your wine from growing into a biological catastrophe.
Generally it is advisable to use the recommended amount of Sulphite.
This is the place to read about the enjoyment of winemaking. We make our own wine at home and enjoy the fruits of our labours. We also buy wine and compare ours to the store bought ones. This forum will cover many aspects of winemaking and also wine buying and food paring. Please come back often for updates.
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