|
Metabisulphite
Dosage Table
|
ppm
(parts
per million)
|
ml/l
|
ml/4l
|
ml/US
gal
|
ml/Imp.
gal
|
ml/5
US gal
|
|
150
|
13
|
53
|
50
|
60
|
249
|
|
100
|
9
|
35
|
33
|
40
|
166
|
|
50
|
4
|
18
|
17
|
20
|
83
|
|
25
|
2
|
9
|
8
|
10
|
41
|
|
15
|
1
|
5
|
5
|
6
|
25
|
|
10
|
1
|
4
|
3
|
4
|
17
|
Potassium
metabisulphite, though slightly more expensive, is better than sodium
metabisulphite. It helps reduce
excess acid in grape wines, and it avoids adding sodium to your diet.
Sodium metabisulphite is no longer allowed in California wines.
Home winemakers can now choose to do the same.
To
help you calculate the correct amount of metabisulphite to use at each stage of
the winemaking process use the METABISULPHITE
DOSAGE TABLE provided above as well as the following usage schedule:
-
Use
NONE before fermentation
provided the acid is in the proper range.
-
Use
two crushed Campden tablets per gallon at first racking when fermentation is
completed (100 ppm).
-
Use
½ of a crushed Campden tablet per gallon at each racking and at bottling
(25 ppm).
-
Do
not exceed a total of four Campden tablets per gallon (200 ppm).
A
more efficient way to add metabisulphite is to make a 2.5% solution by
dissolving 1 oz (28 g ) of metabisulphite powder or crystals in 1 liter of
cool water. Now you can add
some of this solution to your wine in parts per million (ppm) according to
the amounts given below.
Use
a 5 ml measuring teaspoon or a 15 ml measuring tablespoon.
To add 100 ppm to a gallon of must, add 33 ml to a US gallon or 40
ml to an Imperial gallon.
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