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Thanks guys...live and learn. I appreciate the gouge!

Okay, two 6 gallon Chilean juice buckets, both with an original gravity of 1.092 Bucket 1.) Zin - Mixed in 8 grams of Avant yeast after a Go Ferm rehydration on Saturday morning. Bucket 2.) Petit Sarah - Mixed in 5 grams of Lavin 71B yeast after a Go Ferm rehydration on Saturday morning...

What about after I empty the barrel, lighting a couple of Sulfur Sticks and letting the barrel sit for a month or so...would that kill the Candida Vini? Or, should I fill the barrel up with StarSan/SO2 solution?

Okay, sounds like bottling it now is the way to go. Will this Flowers of wine show up in the bottles? What about the barrel? I have suffer sticks to burn...or what about filling it up with Star-San/water combination to disinfect it? Or is the barrel trash?

PH as of October 24th was 3.97. Barrel is not leaking any wine, so I have every reason to believe it's air tight, although the bung, which doesn't fit precisely, isn't. No, did not taste it.

Okay guys and gals, I've got a BIG problem. My one-year-old Zin was recently put into my brand new 13.2 gallon oak barrel on October 24th. At the time it had 70ppm SO2. I've checked the fluid levels regularly and topped it off a several times. This AM I checked it again and discovered the...

Well, I did not know that--the package I received from Morewine.com doesn't speak to the number of doses so I incorrectly thought it was a one-and-done. That said, I dosed it again this evening. Fingers crossed this second dose will, once and for all, eliminate these pesky odors. I do...

Okay, added the Reduless and let sit for 4 days, then re-racked. The smell, however, is still there. Now, it's time for some incremental copper sulfate additions.

Okay, lesson certainly learned. Thanks for the gouge. Henceforth, I will come at this problem from a different angle. First with Reduless in the short term and then with Avante yeast in the long term. Thanks again guys, I'm learning much for all of you!

Okay, I removed them...I get it. Shouldn't have done it, honesty, I didn't know. Now, next question: While I'm waiting to add the Reduless, what is/has happening/happened to the wine to give it that odor? It is as simple as adding the Reduless to remove the smell or...after having done so...

Okay, thanks. I added the equivalent of about 8 pennies to 18 gallons of wine. I'll get some Reduless right away.

My 2019 Petit Sarah Is now almost two month old. I tasted it today, it smells unpleasant...sort of, well, sulfur like...maybe--I think. However, it tastes fine, immature for sure, but the smell is undeniably not pleasant. I added some copper coins to it but I'm not sure 1.) if that's the...

Stickman, thank you, I appreciate the gouge, that makes sense...'ll do just that.

Okay, SO2 = 70 ppm. Racked most of the 17 gallons into the 13.2 oak barrel plus three additional gallons into glass carboy. Henceforth, I'll watch the SO2 levels more closely, once a month and be sure to keep the head space monitored. Next, I'm wanting to conduct bench trials with...

NorCal, I agree, I too would expect a lot more from a zin and was surprised with a Brix of 21. Funny that you would suggest a blend with a Petite Sirah. I just crushed (September 14th 2019) a Petite Sirah (Lodi) and have 18 gallons on hand in my basement, which I just repacked yesterday...

John, Thank you for the information...I appreciate your time. All good info.

Okay, I see. Thank you. I'll get some of the extract and play with it. I'll also start with some bench trials of tartaric. Question about the oak barrel. How long--I realize it's very subjective--would one want to age a bold red in a 13.2 gallon Hungarian Oak barrel? I realize the...

Thank you all for your input--MUCH appreciated. Okay, MLF is complete, I ran the test twice just to be sure. I'm going to attempt the bench trials as suggested, I trust that will improve the taste. In answering some of your questions...The wine doesn't have any foul odors or taste, just...

No additional Sulfites added since. Actually, testing for MLF completion at the moment, along with another wine, will know in the morning--stby, will report. Yes, all head space has been eliminated. While I understand your point about the wine being vulnerable to spoilage, and I agree, the...

My Zin from last year has been aging in carboys. My plan has been to let it age hoping it would improve...it hasn't. My new plan is to put it into my brand new 13.2 gal Hungarian Oak barrel to help give it some depth. Today I tested it and it's still very unimpressive. Lacks depth, flavor...