So after bulk aging my pinot noir for a few months I drew a sample out to get a taste and was overwhelmed by that fantastic smell of sulfur. I ran an accuvine test and it came out right around 110ppm. I knew what probably happened, back when I racked a few weeks ago, I put some sanitizer in a carboy, but forgot to drain it out, and racked right into it. I won't make that mistake again... What are some solutions or tricks I can do to get rid of the high sulfite content, I have heard that multiple rackings can work because it introduces oxygen into the wine, but I would much rather prefer something else. Anyways, I would appreciate any help I can get!
Dave
Dave