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To All... I have just started a new batch of red wine. Just to try to reduce the amount of Potassium Metabisulfite that is inadvertently introduced into the wine, I have taken the following precautions: 1) After sanitizing the fermenter, I allowed it to drain well. 2) All tools which...

Thanks Maui Joe.. The spoon sounds like a great idea. Thanks.

To All... Thnaks for your input. I just received my shipping conformation on the next batch of juice (PLUS SKINS!), so I will report how that turns out. Has anyone ever used a "paint stir" that is hand drill mounted to get very even stirring? We might want to coat it so that the wine (acids)...

masta- I do not recall how much Potassium Metabisulfite was in the packet, but I have a new kit (similar to the last one) comming. When it arrives, I will take a look. Thanks for the pointer--STIR, STIR, STIR, then mix just for good measure!

Geocorn; One of the books I received advised boiling the corks for 1 hour to condition them. You are right, the corks I was using were very soft by the time I seated them. So far, all good seals though. Is pre-softening by boiling (soaking) not necessary?

Masta... This was a kit with all ingredients (except sanitizer etc) included. The smell is more of a burt match smell than it is a rotten egg smell.

PolishWineP; I originally put up 24 bottles. We have consumed about 9 so far. Each have the faint smell and odor of sulfur. I did leave the wine in the carboy for about 3 weeks longer than called for by the directions. The temperature before racking was about 55 to 60 degrees F. The bottles...

I recently finished my first batch of wine, a nice Cianti from packaged juice. Its only about 6 weeks old but it has a faint sulfur taste just at opening. Serving at a chilled condition and letting it breathe for about 30 minutes helps the wine a lot. Any thoughts on my next batch ? I just...