Wine no 1 & sulphite

[ukric]

I was just wondering, is there a reason sulphite isn't added at the start? The instructions have sulphite added when it's racked.

[crh75]

If you added sulphite at the start the yeast would not work.
The sulphite stops the yeast working, the only reason you add it at the beginning is if you are starting with fresh fruit and need to "sterilise" them, in which case you do not add the yeast for a few days.
The sulphite is added after fermentation has taken place to preserve the wine (ie stop oxidation and bacterial growth).

[ukric]

By start I mean, prepare must with sulphite, leave 12-24 hours then pitch yeast, just to be clear.

Most of the 14 batches I've done have been done in this way, I've yet to have one where the yeast do not work/start fermentation.

[Crundy]

Sulphite doesn't stop yeast working per-say. High concentrations will kill yeasts. Different yeasts have different tolerances.

When making wine from pulp you often add sulphite to the mash to kill any wild yeasts / bacteria, and use a yeast with a tolerance above the amount added.

[Duffbeer]

Also the reason it isn't added / needed is that the juice from cartons will not contain any wild yeast or bacteria.

[ukric]

ah, that explains it better, ta