Instructions for Sulphiting, How to Sulphite Your Must.

 

You will want to use Sodium Metabisulphite.

Buy sodium metabisulphite in 4 grain tablets or by the ounce. If you buy by the ounce,
also buy a Herter's Model B powder scale which is accurate to 1/10 of a grain and measure out the grain quantities you have to use. However, if you want to by the teaspoon four grains equal 1/20 (one-twentieth) of a teaspoon.

Fruit pulp needs 4 grains of sodium metabisulphite per gallon of fruit pulp supplied as
follows. Crush the fruit in a crock or polyethylene pail. Add a quart of distilled water for
every gallon of crushed fruit and stir in well. Dissolve four grains of sodium
metabisulphite for every gallon or mixture of fruit pulp. Let the mixture stand for two
hours. The sodium metabisulphite will kill off all wild yeasts and bacteria in the fruit
pulp.

To sterilize bottles before putting wine into them do as follows. Take a gallon jug. Fill
it with distilled water. Put eight grains of sodium metabisulphite into the jug and
shake it up well until dissolved. Pour some of this solution storage bottle to be used
over. The sterilizing solution may leave a slightly pungent odor in the bottles. Actually
this will not affect the taste or aroma of the wine you fill the bottles with. If you
desire, you can rinse out the bottles with heated, distilled water but this is not
necessary.

If you use corks to cork your wine bottles, place them in a large pot. Put a suitable
weight on the corks that will hold them down and cover them with the sterilizing solution.
As you use each cork, take it from the pot, dip the cork in boiled water and wipe it dry
with a clean cloth dipped in the sterilizing solution. Corks must be dry when put into bottles. Thus, they keep the weight of the wine from pushing out the corks if the wine bottles are laid on their sides. Wine bottles, of course, are often stored on their sides.

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