anti-bacterial) Highly recommended.
It has been used in wine making since early Egyptian and Roman
Potassium Metabisulfite: an anti-oxidant and anti-bacterial additive. The recommended rate is 20 to 40
OR 50 ppm, the lesser amount for reds (as it has bleaching characteristics) or wines you want to
undergo a malolactic fermentation. “Meta” is added at racking. It can also be used for cleaning and
chasing chlorine rinses.
Red wine is dosed with meta at the rate of 1/8 teaspoon per 5 gallons for 20 PPM.
White wine is dosed with ¼ teaspoon per 5 gallons for 40 ppm.
CALCULATING SO2 ADDITIONS (POTASSIUM METABISULFITE) 576% (0.576) OF POTASSIUM
METABISULFITE IS ‘ACTIVE’
Example: to add 50 ppm to 100 L
Desired addition (g/L)* volume (L)/0.576=grams of Meta to add
50 ppm = 50 mg/L = 0.050g/L
0.050*100 (liters)/0.576=8.6 grams of meta to add to 100L for
100 Liters is 26.42 gallons
The legal (USA) limit is 350 ppm. You are safer using it than drinking contaminated wine.
Do NOT use if planning a malolactic fermentation. The sulfur level must be 10-20 ppm or less for malolactic
bacteria to survive. If you are planning a malolactic fermentation and are comfortable without its use, then go
Campden Tablets are a tablet form of Sodium or Potassium Metabisulfite for use in
small lots. One tablet is 75-120 ppm in 1 gallon. We have seen ratings using both numbers. It makes us wary.
Read the label.
To further prevent oxidation, keep your fermenting
vessel topped up to minimize the air space as much as possible. Keep it topped up, using wine, not
Use an airlock, keep the water level in it high enough. Check that the
bung and airlock unit have not been knocked off.
IF your wine is oxidized, fine it with pvpp:
polylact or polyclar. This fining agent reduces browning and enhances flavor.