I make a lot of mead. I usually let ferment completely dry so sometimes I bother with sulfites and sometimes I don't. When I tried making a white wine for the first time I learned how valuable sulfites are in wine making. The first year I had serious oxidation issues. After a couple months the wine darkened and oxidation flavors became noticeable. Wine is way more susceptible to oxidation than any of the beer or mead I had made previously. Sulfites aren't a substitute for limiting oxygen exposure to the best of your abilities but it does offer some added protection. I now buy it by the pound because I add it to all batches of wine and mead.

I used this in a mead I made to kill off the yeast so I could backsweeten and bottle. Worked like a charm.

I use this along with potassium sorbate when I want to stop fermentation and back-sweeten.

hey our wine making went from bad to good when we finally found the white wine red wine manuals it all came together we were at a spring barrel tasting this weekend and you know what all our wines are better so we order a bottle of semilon i could not tell what varitel it was it could have been anything this bottle was from a big winery the point you ask we can make great wine at home every crush if we have the info we have the info red and white more wine making manuals long story short always skin contact whites 24 hours ad sulfer after 10 gallons crushed mix well make pvc stomper put painters plastic over top over night dont let gas leak out keep as cold as you can press off in morning settle out solids overnight rack do bentonite fining in morning let settle overnight rack rehydrate yeast correctly stir daily in glass carboys add yeast nurfient daily then stir daily we usually stir a couple time sometimes it ends up on the floor it taks a season to master stiring a carboy now when you 24 hour skin contact whites for 24 hours some will have a protien haze like this old clone of chard so get some chitosan and fine the hazy carboys after 2 months if they dont clear up and the not full carboys drink them first and fast before they spoil they always do peace

the foil bag container is hard to work out of a wide mouth container plastic container seems better like you said crush 10 gallons add a half teaspoon so2 in 250 ml tap water thats alot of back and forth to the so2 container man always mix so2 in very well before next 10 gallons and all the many 10 gallons after we would not want it any other way

I use a little when I rehydrate a barrel so it gets in between the staves and hepls kill any critters that might be lurking