Removing excess sulfite.

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RPh_guy

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I accidentally added way too much sulfite to a Riesling. (Don't Drink and Rack.)

Any thoughts on your preferred method for removing the excess?
I'm on the fence between splash racking or adding a controlled amount of H2O2.

I have an AO kit for measuring sulfite levels, pH meter, etc etc all that good stuff.
 

Johnd

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I accidentally added way too much sulfite to a Riesling. (Don't Drink and Rack.)

Any thoughts on your preferred method for removing the excess?
I'm on the fence between splash racking or adding a controlled amount of H2O2.

I have an AO kit for measuring sulfite levels, pH meter, etc etc all that good stuff.
Depends on how much is too much......
 

Boatboy24

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I'd err on the side of splash racking first to see what it does for you.
 

montanarick

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hydrogen peroxide. Rule of thumb is for every 10ppm SO2 to be removed add 1 ml per gallon of store bought 3% H2O2
 

Johnd

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I missed a decimal point when calculating the amount, so it's over 300ppm.
OK, that's a lot. Were it me, I'd start off with Hydrogen Peroxide to get down to 100, but not further than that. Why? Because you have a white wine and oxidation is is more concerning to me in a white, as it not only affects the taste / aroma, but the color effects can be dramatic. Getting down to 100 or so will allow you to continue along with your aging "as normal", your SO2 levels will moderate with aging and racking so that you can get into a bottle at the right levels.
Be super careful with the peroxide, go very slow, making small adjustments, creeping up on your target, you don't want to totally knock all of the SO2 in one shot. Good luck with it!!!
 

RPh_guy

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Apparently it's impossible to buy hydrogen peroxide right now. I guess it'll have to wait.

I hope it doesn't oxidize in the meantime. ;)
 
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