Register Now!

Pick a Wine Kit & Win a Wine Kit Giveaway

Wine Making & Grape Growing Forum > Wine Making > Kit Winemaking > Vineco Too much sulfite too early. Anything to be done?

Reply
 
Thread Tools Search this Thread
Old 10-18-2015, 05:39 PM   #1
jsiddall
Junior Member
 
Oct 2013
Posts: 288
Liked 68 Times on 49 Posts
Likes Given: 52



I was racking two different kits today and inadvertently added the sulfite from a kit that needed it into another that was just 6 days old and should not have had any.

The kit that got it was a Passport Pinot Noir using the included RC-212 that had fermented fast and was down to an SG of 0.997. Unfortunately the problem is even worse because I had split the kit into a 5 gal and 1 gal carboy and 4.8 g of sulfites were added to the 5 gal. This is equivalent to a 5.8 g addition, or about 3/4 tsp, in a 6 gal batch.

So... is there anything that can be done about this? Although the kit is almost dry I suspect with a bit more time it would have gone lower than 0.997 without the sulfites. I am in no rush to finish this and planned to leave it bulk aging for another year anyway. Assuming the free SO2 eventually drops to something sane will it ever finish fermenting or is the yeast toast?

 
Reply With Quote
Old 10-19-2015, 06:16 AM   #2
DoctorCAD
Senior Member
 
Jan 2012
Posts: 1,682
Liked 460 Times on 349 Posts
Likes Given: 10


Splash rack, maybe even a few times and all will be good. BTW, sulfites don't harm wine yeast, that's one reason wine makers use sulfites.

Do you have a free SO2 measurement tester?
__________________
Water, sugar and yeast does not make wine!
Just say no to hooch.

jsiddall Likes This 
Reply With Quote
Old 10-19-2015, 08:35 AM   #3
NorCal
Junior Member
 
NorCal's Avatar
 
Apr 2014
Posts: 1,341
Liked 948 Times on 480 Posts
Likes Given: 261


You are dealing with 160ppm, I would give it a good ol splashing and assuming you are not doing mlf let it dissipate over time.

jsiddall Likes This 
Reply With Quote
Old 10-19-2015, 09:15 AM   #4
ibglowin
Moderator
WMT_MODERATOR.png
 
ibglowin's Avatar
 
Jul 2009
Posts: 16,737
Liked 3791 Times on 2124 Posts
Likes Given: 1235


At least it was added dry. Have you calibrated your hydrometer with distilled water to see how accurate it is? Always good info to know. Why not combine the two back to a bucket (at some point) and stir well then move back to 5G and 1G containers? Problem solved!
__________________
Mike

Disclaimer:
The opinions expressed in this forum are strictly my own,
and should not be construed as the opinion or policy
of WineMakingTalk.com or its owners


"Killing grapes one cluster at a time since 2009" - Visit the Château!

Location: Lost Almost, NM

jsiddall Likes This 
Reply With Quote
Old 10-19-2015, 05:41 PM   #5
jsiddall
Junior Member
 
Oct 2013
Posts: 288
Liked 68 Times on 49 Posts
Likes Given: 52


Quote:
Originally Posted by ibglowin View Post
At least it was added dry. Have you calibrated your hydrometer with distilled water to see how accurate it is? Always good info to know. Why not combine the two back to a bucket (at some point) and stir well then move back to 5G and 1G containers? Problem solved!
Yes, hydrometer reads exactly 1.000@20 C in plain water. I will check to see how low the 1 gal jug goes to see what fermentable sugar might be left in the 5 gal. I don't plan on combining the two because the 1 gal is unoaked and I would like to keep it that way.

If I plan to give it a long time bulk ageing is there any benefit to splash racking now?

 
Reply With Quote
Old 10-19-2015, 05:56 PM   #6
ibglowin
Moderator
WMT_MODERATOR.png
 
ibglowin's Avatar
 
Jul 2009
Posts: 16,737
Liked 3791 Times on 2124 Posts
Likes Given: 1235


Plain water is not distilled water. You need to calibrate with distilled water. Splash racking always helps as the free SO2 will react with oxygen and then be used up.
__________________
Mike

Disclaimer:
The opinions expressed in this forum are strictly my own,
and should not be construed as the opinion or policy
of WineMakingTalk.com or its owners


"Killing grapes one cluster at a time since 2009" - Visit the Château!

Location: Lost Almost, NM

 
Reply With Quote
Old 10-19-2015, 10:26 PM   #7
jsiddall
Junior Member
 
Oct 2013
Posts: 288
Liked 68 Times on 49 Posts
Likes Given: 52


Quote:
Originally Posted by ibglowin View Post
Plain water is not distilled water. You need to calibrate with distilled water. Splash racking always helps as the free SO2 will react with oxygen and then be used up.
I checked with distilled water and it read 1.001@20 C so pretty close.

I realize splash racking will help lower the SO2 sooner, but is there any disadvantage to just leaving it in the carboy and letting the SO2 drop on its own while bulk aging?

 
Reply With Quote
Old 10-20-2015, 06:26 AM   #8
ibglowin
Moderator
WMT_MODERATOR.png
 
ibglowin's Avatar
 
Jul 2009
Posts: 16,737
Liked 3791 Times on 2124 Posts
Likes Given: 1235


No, it will never drop down to a reasonable level unless you splash rack though. You have to add lots of O2 to do that.
__________________
Mike

Disclaimer:
The opinions expressed in this forum are strictly my own,
and should not be construed as the opinion or policy
of WineMakingTalk.com or its owners


"Killing grapes one cluster at a time since 2009" - Visit the Château!

Location: Lost Almost, NM

jsiddall Likes This 
Reply With Quote
Old 10-21-2015, 07:16 AM   #9
jsiddall
Junior Member
 
Oct 2013
Posts: 288
Liked 68 Times on 49 Posts
Likes Given: 52


So I splash racked twice yesterday and checked the SG. Both the over-sulfited carboy and the non-sulfited jug are still at 0.997 (actually 0.996 since the hydrometer apparently reads 0.001 high) so it looks like it finished there and won't go any lower after all.

This is the first pinot noir kit I have done and was expecting it to have a pale color. Not this one. It is as dark as any other red I have done.

 
Reply With Quote
Old 10-21-2015, 07:59 AM   #10
NorCal
Junior Member
 
NorCal's Avatar
 
Apr 2014
Posts: 1,341
Liked 948 Times on 480 Posts
Likes Given: 261


How does it smell and taste? Any signs of over sulphiting? ( new word?)

 
Reply With Quote
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
RJ Spagnols Is it 100% necessary to add sulfite... mazzum Kit Winemaking 11 07-11-2011 05:34 PM
SOS Sulfite cmlucifer Beginners Wine Making Forum 13 10-25-2010 10:18 AM
too much sulfite MikeMaryAnn Beginners Wine Making Forum 14 10-08-2010 08:09 AM
To much sulfite Racinready300ex Beginners Wine Making Forum 6 08-10-2010 12:31 PM


Forum Jump