Pumpkinman
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I've had 2 - 5 gallon batches of Amarone aging in oak barrels for approx. 3.5 months, both were aged in carboys for 9 months before being rotated into the barrels, both had been racked off any lees 3 times during those 9 months.
I've tested both batches with the SC-300, making adjustments when needed.
Both taste amazing, but upon tasting a sample yesterday, I noticed that one batch has taken on a sulfur smell, although it isn't very pronounced right now, you can definitely smell it, and I really would like to be proactive before it gets any worse.
The taste of the wine in question is very good, so I feel that this is something that has materialized in the past week or two.
The other Amarone is fine, and the Brunello that I've had barrel aging for 5.5 months is fine, as a matter of fact, it is incredible.
My first instinct is to splash rack the wine in question into a carboy, and possible rinse the barrel real well, followed by a meta rinse, I don't know if this is the right course of action, I'd really like to barrel age this wine for a few more months, it has been getting better and better, until this sulfur issue started.
I'd rather try to correct this without using any additives, but I will use Noblesse if necessary to correct this.
I look forward to your recommendations.
Tom
I've tested both batches with the SC-300, making adjustments when needed.
Both taste amazing, but upon tasting a sample yesterday, I noticed that one batch has taken on a sulfur smell, although it isn't very pronounced right now, you can definitely smell it, and I really would like to be proactive before it gets any worse.
The taste of the wine in question is very good, so I feel that this is something that has materialized in the past week or two.
The other Amarone is fine, and the Brunello that I've had barrel aging for 5.5 months is fine, as a matter of fact, it is incredible.
My first instinct is to splash rack the wine in question into a carboy, and possible rinse the barrel real well, followed by a meta rinse, I don't know if this is the right course of action, I'd really like to barrel age this wine for a few more months, it has been getting better and better, until this sulfur issue started.
I'd rather try to correct this without using any additives, but I will use Noblesse if necessary to correct this.
I look forward to your recommendations.
Tom