the sulphite becomes part of the must, after 24 hours the sulphite has done its job, stunning any wild yeasts and sanitising the must, some of it dissipates, but some becomes bound in the must (some of it remains as free sulphite) but it is harmless at the right levels, and after 24 hours you will be able to pitch your yeast.DaaB wrote:Do you discard the 'sulphite' water that you have left the berries sat in or does the sulphite gas off sufficiently that is doesn't effect fermentation? (or wouldn;t it effect it any way?)
However once fermentation is complete, you need to address sulphite levels again (free sulphite levels) as you need the correct amount to be able to age your wine and prevent it oxidising.
Normally 1 campden tablet per gallon at every other racking is sufficient.
But ideally, measuring the level of sulphite and topping as necessary is the way to go. How much you need depends on the PH of the wine. but most people don't bother with this level of intervention.....I do, but thats because I'm a geek and I have all the toys!
hope this helps
regards
Bob
(well in my head anyway)