As far as being safe or not, No I would not say it is unsafe. As a matter of fact, it is advised to use chlorine bleach to disenfect water of unknown origin that cannot be boiled. A 1 ml solution of 1% bleach can disenfect a quart of water...not kowing the volume of his 0.8% package, it is tough to know how much bleach was in it, but since the working strength solution got dilluted 4 fold I am thinking that it would end up safe to drink after fermentation. And if it was unsafe to drink after fermentation....guess what?
Racking and Aging clarification pleaseDave, Those are guidelines, fruit wine has a mind of it's own and each will behave differently. For the most part, once wine is fully fermented which is usually in a...
It would not have fermented in the first place!!!
The only reason I said to treat it with metabisulfite and ferment it is because you really will not know the effects until you do. It could have been that he did add enough meta to treat the water before it could react with wine chemicals. The meta-hypochlorite reaction is very fast...faster then the reaction of chlorine to wine phenolics. It might, despite everyones objections actually turn out ok. Worse case scenario, it will taste like someone washed bandaids in it and he can dump it then. But since he already paid for everything, it really does not hurt to try.
