I mentioned before somewhere that I don't like the use of sulphite (in my brewa at least) because I've had nasty migraines in the past because of them. Mind you, that was in commercial wines, and they do tend to use a lot of it.
Now, I've made and bottled some meads (with residual sugars, I like sweet) without sulphite-sorbate. I have not had any (touch wood!) problems yet, but as production increases and aging gets underway, I don't want to gift my friends with possible time bombs.
Soooo...
I've heard at my local wine supply store that vitamin C (ascorbic acid) can be used instead of sulphite, or that it's presence means that you don't have to use as much sulphite. But nobody could give me proper direction on how much per gallon. For that matter, how much sulphite-sorbate should be added per gallon? How about campden tablets? I've seen all kinds of recommended amounts, but I'd like to hear it from the experienced people.
Thank you for the advice!
Now, I've made and bottled some meads (with residual sugars, I like sweet) without sulphite-sorbate. I have not had any (touch wood!) problems yet, but as production increases and aging gets underway, I don't want to gift my friends with possible time bombs.
Soooo...
I've heard at my local wine supply store that vitamin C (ascorbic acid) can be used instead of sulphite, or that it's presence means that you don't have to use as much sulphite. But nobody could give me proper direction on how much per gallon. For that matter, how much sulphite-sorbate should be added per gallon? How about campden tablets? I've seen all kinds of recommended amounts, but I'd like to hear it from the experienced people.
Thank you for the advice!