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I recently added french medium roast oak and american oak into my 5 gal merlot, 5 gal cabernet sauvignon, tried after two weeks and it tastes great.

35 liters? Hmm... it's not going to be easy

Time - with time your SO2 level should decrease as well. Check it in a few month.

According to this chart you need to be around 40ppm http://www.mowinemakers.org/uploads/WineMaking%20Basics1.pdf

Too much degassing could introduce oxygen as well. Has it changed taste? What's the acidity? 86ppm might we well within the norm for low acidity wine.

Just an update. I got my copper report from ETS labs and I got 0.26 mg/L of copper in my wine. According webmd tolerable dose is 10 mg/day. Looks like it shouldn't be a problem... - just a healthy dosage of copper...

I just spoke with a technician from scottlab. She said I should rack off the wine first and send a sample to a wine testing lab to check if my copper level is within acceptable limits. If it's too high I would have to get rid of the batch. My estimate it's close to 0.2 ppm. According to this...

Yes, I am also going to call them today. The technical document1 and document2 don't mention anything serious but I am afraid it will introduce a higher level of copper into the wine. Does the copper go away with racking?

Hi, I have my 5 gal merlot in secondary fermitation for about 2 weeks and a few days ago I smelled H2S (rotten egg smell). I added reduless and apparently I made a mistake that I realized when it was too late. I added 20g instead of intended 2g. It's been three days already. Is reduless safe...

Well, ideally I wouldn't put anything in my wine. I just wanted to have less chemicals as possible. I was afraid that the yeast wouldn't consume all DAP, and then I would have to drink it with my wine. If I put full amount, how would I know that the yeast has consumed it all?

I remember putting in DAP, around half of the recommended dosage in the beginning. You think this what did it? My other batches turned out to be ok, with half dosage as well. I also remember dumping some sugar at around sg 1.02, just to get to 1.03, at that time there wasn't H2S smell, but...

Thanks, it's interesting the wiki page says "... Hydrogen sulfide often results from the bacterial breakdown of organic matter in the absence of oxygen gas". It sounds what happened to me, I fermented in a closed bucket with an airlock.

I know it's an old post but it seems I have the same problem with my 3 gal mix of cabernet sauvignon and merlot batch Just around it got around 0.99 it gave out this bad rotten smell. I've tried to splash it a few times and the smell seems to getting weaker but still there. What would you...

Ph 3.0? It sounds too low. I checked factory made wines for ph and it's about 3.6 ~ 3.7. Why would you make the juice it so sour? Is it possible the yeast was struggling in highly acidic environment? Also, if ph is so low your sulfide level should be lower, I mean, you might creating a very...