[MR] Wine making question

[Alianora Munro]

--- Ann Lipscomb <alipscomb at argosinc.com> wrote:
> I have been told that using Camden Tablets in
> winemaking creates Sulfur
> Dioxide which acts
> as a sterilizing agent.  My question is... how much
> of this remains in
> the
> must as Sulfites.  The instructions I have read
> indicate to use one
> tablet
> per gallons to prevent wild yeast and bacteria.

The answer to your question is probably "it depends."

I don't normally recommend usenet discussion groups,
but rec.crafts.winemaking is an excellent group,
populated by some very experienced amateur and
professional winemakers, and several people with a
much better grasp of the chemistry of winemaking than
you are likely to find here.  :-)  I'd suggest taking
your question to them and see what you learn.

If you're using fresh fruit, you will probably want to
use a sterilising agent like the camden tablets since
there *will* be wild yeasts on the fruit and combining
those with an introduced winemaking yeast can have
unpleasant effects on your finished product.  If
you're working from something already processed (i.e.,
a kit, canned fruit) or introducing raisins into the
mix, you can probably skip on additional sulfites.

FWIW, most of the conversations I've seen on r.c.w.
indicate a preference for pure potassium metabisulfite
(available from homebrew supply shops) over camden
tablets.

regards,
Alianora


=====
~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Dame Alianora Munro, Atlantia
the website: http://hometown.aol.com/noramunro/Chateau/index.htm
the blog:  http://damenora.diaryland.com

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