I don't know enough to answer your sulfite question, but I would like to
comment on what you said about "racking every month". For me, I try to rack
according to the recipe. For example, when making strawberry wine, the
recipe calls for racking every 6 weeks. For pumpkin, the recipe I got from
Jack's site calls for racking the wine maybe once or twice, and then letting
it sit for 3 months without racking. If I don't have a recipe to follow, I
tend to rack when there's a lot of lees at the bottom of the jug or if the
wine doesn't clear. Since I usually bulk age about 7 - 9 months, this comes
out to about 3-4 rackings before bottling. I do also add 1 crushed campden
tablet every other racking to keep the sulfite levels up.
> Newbie question...
> I read in several threads that I should be racking something like once
> a month and adding a Campden tablet every other round (1-3-5, etc) to
> protect against oxidizing and bacteria attacks.
> How about the sulfite levels during bulk aging? If I understand
> correctly the aging is done in the same large containers that we use
> when racking and an air lock is still used in aging, like before. Do
> I just let it sit for 1 or 2 years and do nothing? No need to
> replenish the SO2 as long as I don't open it?