Sulfite Treatment in Wine Making

"Welcome to the Grundel wineries. I am here on behalf of Experty Village. I am Zsolt Kalman representing Grundel wineries since 1998. If you get the must in the vat or in the barrel, you will have to add sulfur to the must. We usually put fifty milligrams per hectaliter. That means fifty milligrams per hundred liters. You can purchase small portions of sulfur powder in any kind of shops that are specializing in wine-making, or you can buy in simply Home Depot. So you put the sulfur into the must and you wait for one or two days. You do sedimentation."