I always recommend that sulfite be added before bottling, as well. This is the dose that keeps the wine fresh and free of oxidation while in the wine bottle. Before fermentation and before bottling are the two times I would never forgo. I also suggest adding sulfites to wine after the fermentation has completed.

How do you add sulfites to wine?

If you prefer to add sulfite powder or Campden tablets instead of using a 10 percent solution, you will need 40 mg/L x 19L / 1000mg/g / 0.57 = 1.3 g of powder or three 0.44-g Campden tablets. Be sure to dissolve the powder or tablets in water before adding to the wine.

Why do you add sulfites to wine?

Added sulfites preserve freshness and protect wine from oxidation, and unwanted bacteria and yeasts. Without added sulfites, a 1961 Bordeaux would be considered trash vinegar rather than a treasure. ... But you're probably not allergic to sulfites.