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Have trouble with any sulphites. I have all the wine making equip including a filter machine and have made 100 bottles of wine. Would love to try and leave the sulphites out but hate to wait 3 months to find out I ruined a batch. Basment stays around 60 degrees in the winter months.

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When I started making wine I asked the same question. An experienced wine maker told me that I could leave it out, but the wine wouldn't keep as long and it wouldn't taste like what I expected it to taste like. He was right. So, I guess my answer would be that yes, you can leave them out, but you need to be aware of the effects of doing that.

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Denny, can you provide any insight on to what those effects may be on the flavors by leaving them out? Wondering if there is a way to compensate for leaving them out to obtain the desired flavor. – tomcocca Dec 27 '12 at 4:01
It's been a long time, but IIRC the flavor seemed "flatter", if that makes any sense. Kinda like when you don't salt food. – Denny Conn♦ Dec 27 '12 at 18:25

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