Sulfur & Barrel Care

Potassium Metabisulfite, (often referred to as "SO2", "sulfites" "meta", or "meta-bi") has several uses in winemaking. At the crush, sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and in the winery (i.e. on the picking bins, processing equipment, tanks, tubing, etc). The amount generally used is enough to inhibit most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites than most of the indigenous organisms do. This inhibition effectively "wipes the slate clean" for the cultured yeast to step in and rapidly colonize the must so that it can effectively dominate the subsequent fermentation. In addition, sulfites also help to inhibit the enzymatic browning of both musts and finished wines so that all of their delicate complexities can be preserved. Later, during storage and in the bottle, sulfites at the proper levels will further protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen. Note that the exact amount needed to effectively do the job is determined by the pH of the wine. Refer to our MoreManuals! on Red or White Winemaking or one of the winemaking books that we offer for a complete explanation on how to properly manage sulfites. In addition, it's important to keep in mind that free SO2 levels fall faster in wood cooperage than in glass or stainless, so if you are using a barrel you will most likely need to manage sulfite levels more closely. The most common form of Metabisulfite is as a powder which is fixed with potassium or sodium. 1/4 tsp of Potassium Metabisulfite adds 50ppm to 5 gallons of must. Old Metabisulfite loses potency with time and should be replaced every year to assure that you are getting correct levels. You can use old Metabisulfite to make solutions for sanitizing equipment.

Read more less

Used primarily in sanitizing solutions to lower pH, therefore making the SO2 solution more effective. Use 1 tbsp per gallon along with 1 tbsp meta per gallon. Citric is not added directly to must prior to either primary or ml fermentation as its metabolism can lead to volatile acidity. A rough approximate of weight is 1 tsp = 4 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.  Domestically produced in the USA. 

Read more less

Clear glass marbles are a great choice for filling up volume in a small fermenter or oak barrel. Most of us have been in that situation where we have the ideal container we want to use to store our wine, but we just don't have quite enough wine. What are your choices? Either use several smaller containers, buy wine to top up, or try to purge the air space with inert gas. None of these are ideal solutions. Clear glass marbles, free of ink or contamination, are an ideal solution. Use just as much as you need to top up the vessel. When you transfer the wine out, remove your marbles, wash and reuse with your next batch (just don't lose them...) 3 lbs of marbles is enough to displace approximately 1 Liter of liquid. Specifications Count: Approximately 615 Net Weight: 3 lbs Marble Size: 12mm Color: Clear Volume Displaced: About 1.05Qts/1L

Read more less

A stainless steel mesh basket with cylindrical disc bottom that is suspended by a stainless rod from a silicone bung. The sulfur disc is placed in the basket where it burns. Drips from the burning sulfur are caught on the bottom. Dimensions: Cage: 2"h x 1 1/2"d Bung (silicone): 2 1/4"d (top), 1 3/4"d (bottom) x 1/2"h Length of Basket and stem: 13"

Read more less

Burn the correct amount of sulfur in your 60 gallon barrel using this easy-to-use disc. Ideally sized for 60 gallon barrels, or break the disc into smaller parts for use in smaller barrels. Used in conjunction with our sulfur burner.  

Read more less

Burn the correct amount of sulfur in your barrel using this easy-to-use disc. Ideally sized for 30 gallon barrels, or break the disc into smaller parts for use in smaller barrels. Used in conjunction with our sulfur burner.

Read more less

Sulfur Sticks are used by some winemakers to treat oak barrels. A portion of the stick is suspended in the barrel and burned before the barrel is put away for storage. In general, we recommend 1/3 to 1/2 of a stick, per 60 gallon barrel. As all sulfur sticks may not be created equal, this equates to 1" by 2" - 3" per 60 gallon barrel. Options: Single Stick 10-pack 50 lb Bulk Box (apprx. 950-1000 sticks)

Read more less

Barrel Oxyfresh is great for cleaning out oak barrels or breaking in new barrels. It is much safer and easier to work with than soda ash. Formulated especially for commercial and home wineries.  Directions: Fill barrel halfway with cold water and dissolve 0.2 - 0.6 oz. per gallon of barrel capacity. Agitate to dissolve the product, then top with cold water and loosely bung barrel. Allow barrel to soak for 24 hours prior to draining and rinsing.  Cleans with oxygen; does not contain chlorine, bisulfites, organic compounds or phosphates.  

Read more less

Powdered citric acid. Adjusts pH, without a large impact in overall flavor.

Read more less