I added sulphite and sorbate too early in the process. What will it do to the wine?
Sulphite and sorbate – the stabilizers in the kit – work to inhibit yeast activity. If, by mistake, you add them too early your wine may not finish fermenting. If you add the sorbate on day one, the yeast will never become active, and the kit will not ferment. Q: Can I leave sulphite out of my wines? A: Some people believe that they are allergic to sulphites, and want to leave them out of their kits. While this is their option, it’s a bad idea. True sulphite allergies are rare, and if someone has a reaction to drinking wine, it’s almost always due to some other cause (for a complete discussion on this topic, see our handout “Sulphites: the Facts”). Besides, yeast make sulphites themselves during fermentation, so no wine can ever be sulphite-free, no matter what. Without added sulphites the kit will oxidise and spoil very rapidly. It will start to go off in less than 4 weeks, and be undrinkable in less than three months. Also, if the sulphite is left out, but the sorbate is added, the w
