Commercial wines have over 10 times the sulphites as home made wine.
It definitely has a strong sulfite smell.
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Please state your source or factual evidence for this statement.
Isn't that hydrogen peroxide?
Please state your source or factual evidence for this statement.
WineQuest, that comment was made four years ago! He hasn't been on this site for quite awhile.
They told me that at a wine store in the Chicago area, I apologize if they gave me bad information.See post #14 above.
Well, since you put over 40 times the amount needed for a strong dose, you have problems. If you haven't done so yet (I'm sure you did) unbottle it, pour it back and forth between 2 primaries for about a minute, then put in carboy with airlock and age it a year or two. It it still tastes & smells sulfury, repeat the above.I added 3 Tablespoons to 3 gallons of mead, then bottled it! Luckily it was only 13 bottles, so I can easily open them all and pour back into a carboy or bucket... Is this the thing to do to get the sulfites to evaporate?
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