How much Sodium Metabisulphite for 1 gallon?

[DaveH]

I always smell mine, just to make sure its okay.
Then I have to peel myself off the ceiling

Hmmmm................... I think an episode just like that happened at Grapefest this year! In fact, i think my lungs have just about got back to normal!! (whose fermenter was it?????????)

Dave.

[kampervan]

pete and bob both did it.

[Her Lushness]

I always smell mine, just to make sure its okay.
Then I have to peel myself off the ceiling

You're just plain weird woman!

[goldseal]

pete and bob both did it.

Bob taught me everything I know about wine

[Crundy]

Ufff. Donkey!

Sorry, I like your avatar.

[Tuco]

I always smell mine, just to make sure its okay.
Then I have to peel myself off the ceiling

Starts to smell a bit funky after a month or 2 doesn't it

[clayhill]

Thanks for the advice, I have made up the solution. Seems thought the fermentation of my latest batch that I added 1/4 tsp has started. So fingers crossed!

A good general rule for the use of sodium or potassium metabisulphate is 60-100 mg/l. Remember that sodium & potassium metabisulphate is only 50 to 60 % active so you would have to double the amount to be added (to achieve your 100% active sulpher). Whilst you want the sulpher to control the wild yeasts and bacteria, too much could affect fermentation. Try adding Ascorbic acid also (Vit c) it will suppliment the antioxidant role of the sulpher.