THE MANY USES OF SODIUM BISULFITE

Sodium Bisulfite is a very valuable and versatile product that
plays several key roles throughout the wine making process. It is
used, almost without exception, in all commercially made wines.

Among its many uses are: purifying fresh juices before the
fermentation begins; using it in heavier doses with water for
sanitizing bottles and equipment as needed; and, adding it to
your wine at bottling time to reduce some of the negative effects
of storage such as oxidation and deterioration of flavor.


- What Is Sodium Bisulfite?

For the sake of keeping this article in layman terms, Sodium
Bisulfite is essentially very fine crystallized sodium granules
that release sulfur gas when it is dissolved in a liquid. This
sulfur gas permeates the liquid it was added to and then
eventually dissipates into the air over the coarse of several
hours.

The sulfur gases that are released from the Sodium Bisulfite act
as a sanitizer, killing wild molds, bacteria, germs and other
unwanted little nasties. The sulfur gases also help to preserve
the wine by displacing any air that may be saturated in the wine.

The sulfur gas is not so strong as to smell up the whole house,
but its odor is noticeable when standing next to a liquid that
has been treated.

It is important to note here that Sodium Bisulfite is also the
active ingredient found in Campden Tablets. Each Campden Tablet
equals 1/16 of a teaspoon of Sodium Bisulfite, or to put it
another way, it takes 16 Campden Tablets to equal one teaspoon
of Sodium Bisulfite.

So, when we talk about Sodium Bisulfite you can think of it as
being interchangeable with Campden Tablets. For more information

about the Campden Tablets we offer, go to:

Campden Tablets

Sodium Bisulfite is also interchangeable with Potassium Bisulfite. It

comes in the same crystallized form as Sodium Bisulfite, and the

dosage is measured the same. The main difference is the active

sulfur is stabilized in potassium instead of sodium.

- Sanitizing Fresh Juices With Sodium Bisulfite

You can add Sodium Bisulfite in lighter doses directly to any
fresh wine making juices before fermentation to sanitize them.

These fresh squeezed juices can contain a whole host of
contaminating organisms, along with the natural yeast. These
micro-organisms, if allowed to grow, pose a threat to your wine
by way of spoilage.

Normally, the yeast that comes naturally in the juice is able to
handle the situation on its own by overtaking the juice and
destroying any possibility of having a contaminating growth. But,
this does not always happen.

If the yeast is not put in a healthy situation for what ever
reason, or the amount of yeast being naturally provided is not
enough, then it can not take over the juice as normal. This in
turn gives opportunity to any micro-organisms that may exist to
multiply and eventually spoil the juice.

By adding a light dose of Sodium Bisulfite in the very beginning
--1/16 teaspoon per gallon--you are then essentially destroying
all of the organisms in the fresh juice, including the natural
yeast. You are starting with a clean slate--so to speak.

Over a 24 hour period the sulfur gases dissipate into the air
after which time you can add a fresh package of domesticated wine
yeast of your choice.

IT IS IMPORTANT that you wait 24 hours before adding the yeast.
And, that during the 24 hour period you leave the juice open to
air so that the sulfur gases do not remain trapped in the juice,
but rather, dissipate into the air. If this is not done the
sulfur gas in the juice will destroy the newly added yeast.

As a side note, if you are making wine with packaged juices then
a Sodium Bisulfite treatment is not required. It is only fresh juices

that require this treatment for a sound fermentation.


- Sanitizing Equipment With Sodium Bisulfite

Sodium Bisulfite is also useful in stronger doses with water for
sanitizing your equipment. The recommended dose is 1 teaspoon of
Sodium Bisulfite per gallon of water.

It is also recommended that either Citric, Tartaric or Acid Blend
be added to the solution at the rate of 1/2 teaspoon per gallon.
This is not necessary, but if used these acids will increase the
potency of the Sodium Bisulfite solution by causing the sulfur
gases to release more rapidly.

When using this solution to sanitize items such as fermentation
vessels or wine bottles it is not necessary to fill the container
completely full. This is because the fumes off of the solution
are what do the sterilizing.

For example, only 1 or 2 inches of the solution is required in
the bottom of each wine bottle. And, in a typical 5 gallon
fermentation vessel 3 or 4 inches is sufficient.

If you have other pieces of equipment to sanitize such as
stirring spoons or hoses, you can throw them into a fermenter
that is being sanitized and seal it up with the lid for 20
minutes or better.

When sanitizing wine bottles just put one or two inches in each
bottle right before bottling and let stand for 20 minutes. When
you are ready to fill the bottles with your wine, just dump the
solution out and let drain for a minute or two--rinsing is not
required.

You can safely store any remaining sulfite solution in an air-
tight container for several weeks between uses. However, this is
not recommended if an acid has been added to the solution as
described earlier. This is because the acid will cause the
solution to loose its potency at a very rapid pace.


- Preserving Your Wine With Sodium Bisulfite

Sodium Bisulfite is also very helpful for preserving a wine
during storage. Excessive oxygen is wine's major enemy during
this time between fermentation and consumption. Too much oxygen
can cause a wine to turn brown or slightly orange. And, it can
also bring about a flavor in a wine similar to raisins or in more
extreme cases old fashion cough syrup.

Adding Sodium Bisulfite to a wine right before bottling will help
to eliminate these oxidative effects. And, will help to preserve
the wine's overall character.

It does so by driving out any excessive oxygen that may be
saturated into the wine. The sulfur gases from the Sodium
Bisulfite displaces the oxygen and later permeates the air space
in the wine bottle as well.

The recommended dose of Sodium Bisulfite is 1/16 teaspoon per
gallon of wine added to the wine right before bottling.


- Using Sodium Bisulfite During Rackings

Some sources recommend adding Sodium Bisulfite to your wine each
time it is racked (siphoned). This is done to the wine to
displace any oxygen that may have been absorbed during the
siphoning process.

I would strongly recommend against adding Sodium Bisulfite during
rackings. But, if you do decide to do so, you should verify with
a hydrometer that the wine has completed its fermentation.

And even then, I would still suggest that you only add
approximately half the dose that is typically recommended.
Instead of using five 16th teaspoons for five gallons, reduce the
dose to two or three 16th teaspoons for every 5 gallons. And,
never would I recommend adding Sodium Bisulfite to a wine that is
still fermenting under any circumstances.

The real problem with adding Sodium Bisulfite during rackings is
you run the risk of killing the yeast in a must that has not yet
completed fermentation. That is why checking the wine with a
hydrometer first to verify that the fermentation is complete is
essential.


- Related articles:

"Why Should I Use Yeast"

"A Quick Way To Sanitize Wine Bottles"

"Controlling Oxidation In Your Wines"
 

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For more information about the Sodium Bisulfite we offer go to:

Sodium Bisulfite

For more information about our "Campden Tablet Measurer" which
measured 1/16 teaspoon at a time, go to:

Campden Tablet Measurer