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I have just started 3 batches (6 gals) and used too much SO-2. None of them started fermentation after 1 week. They are all virgin juices. I used 1/4 teaspoon of Sodiummetabisulfate. When I taste the must, a sulfuric flavor remains in the mouth. What should I do? boil it all? add baking...

Just bottled a batch of Bourgeron Blanc by Winexpert today. A few friends helped with the bottling, and it tastes great! 5 bottles gone in that process. Thanks, for the tip, George, this is a good whitewine! It took 16 days to clear out, and it cleared out totally. nice.

Degassing once before and once after the addition of the fining agent is the WinExpert recommended method. They don't say that we can over-do it. I recommend stirring even more. Bubbly CO2 keeps dead yeast cells in suspension and that tastes harsh! I wonder though, what the pros do, when...