Knowledge

How Much Sodium Metabisulfite to Add to Wine?

Sodium metabisulfite is commonly used in winemaking to disinfect and preserve wine. The amount needed depends on the stage in the winemaking process and the specific wine conditions.

Typical Dosage Guidelines

• For sanitizing equipment:
  Use a solution of 1 tablespoon (about 15 grams) per 1 gallon (3.8 liters) of water.
• For must or juice (before fermentation):
  Add 1/4 teaspoon (about 1.5 grams) per 5 gallons (19 liters) of must to achieve approximately 50 ppm free SO₂.
• For finished wine (for preservation and bottling):
  Add 1/4 teaspoon (about 1.5 grams) per 5 gallons (19 liters) to maintain proper SO₂ levels, typically 30-50 ppm free SO₂.

Important Notes

• The exact amount needed can vary based on pH, temperature, and the desired free SO₂ level.
• Always measure free SO₂ using proper test kits for best results.
• Stir the wine thoroughly after adding, and allow time for the chemical to take effect before proceeding.

Warning: Too much sodium metabisulfite can impart off-flavors. Always use recommended amounts and test levels for balance and safety.