I recently made a strawberry guava Dragon Blood. After fermentation, I racked multiple times with my AIO and added potassium metabisulfite and potassium sorbate then backsweetened and finished with SuperKleer. It cleared beautifully and I bottled it probably a 5-7 days ago. I opened a bottle last night and got a distinctive sulfur smell. I've had this happen to a wine before but it remedied itself after racking. This wine didn't have that issue at anytime and it was fine when I bottled so I was really surprised. It evaporated off with a little swirling of my glass and then was fine after the bottle had been opened a while. Is this something I should be concerned about? I've never had it happen before.
Last edited: