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Pressing grapes today and what about sulfite

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Y

Yarmur

NewBee
Registered Member
Jun 3, 2006
58
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Good Evening,

Got 100 pounds of "Carlos" muscadines yesterday and began to press today. This is the first time I have actually pressed grapes and have a couple of questions that I have been unable to find a clear answer on.

How long will the grapes hold? (muscadines have fairly thick skins so they are all pretty much still intact....I have them in a cooler keeping the cool)

Once pressed, I plan of freezing the juice (this is a common storage procedure for muscadines), do I need to still sulfite it to preserve it?

If so, how much should I use. I know I want enough to kill the wild yeast but also keep it at al level that does not kill the wine yeast when pitched?

Chris
 
Generally with K-Metabisulfite you'll add 1/4 tsp per five gallons of must to bring your must to a level of 50 ppm. I'd suggest that you do some reading because the pH, VA, and Sugar are all factors in how much you add, and you'll be the one physically there to see and work with the must.

Hope that helps,

Oskaar

PS - It's a good idea to get some sulfite titrets and learn how to use them.
 
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