Using Sulfites In Winemaking and Homebrew Beer
January 4, 2009 by beerguy
Filed under Beer Education
By Jon Griffin
Many times we are asked why sulfites are used and how to use them. Sulfite is really metabisulfite (either potassium or sodium). Wine kits use sulfites and they can also be used as an effective sanitizer. It works by releasing free sulphur dioxide (FSO2), which inhibits yeast, mold and bacteria. Sulfites have been used for more than 500 years, with the Dutch popularizing it’s use by shipping only sulfite treated wines. They found that only sulfite treated wines could make long sea voyages and not turn to vinegar.
Sulfite is added after fermentation to prevent oxidation. This prevents a “cardboard” or “paper” taste in your wine, as well as preventing it’s browning. It does all this magic by binding with oxygen.
Another interesting fact is that there is no such thing as an allergy to sulfite. Since allergies can only be caused by foreign proteins and sulfite is not a protein, it can’t cause any allergies. Most “allergies” are caused by malo-lactic fermentation. Wine kits don’t go through malolactic fermentation so they don’t contain these allergy causing proteins.
Understanding this, you can see the reason for using the sulfites that come in your wine kit or your own juice. If you decide not to use them, you better drink up quick as the aging ability of your wine will suffer greatly.
A more thorough look at sulfites in sulphite facts, written by the fine folks at winexpert.
How much to use
Generally in winemaking you will use 1/4 teaspoon for every six gallons of must. You can also use a solution of 2 teaspoons of potassium metabisulfite per quart (32 oz) of water for sanitizing equipment.
P.S. This also applies to home brewing beer as well. If you are using fresh or frozen fruit or vegetables, you can spray the product with your metabisulfite solution above and than add the fruit to your homebrew beer. Make sure you let the wort stand for 24 hours before adding yeast, or the metabisulfite will weaken or kill your yeast as well as the bad stuff. That is not good homebrew.
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