Sulpite question
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winemaker_3352
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If you were going to to MLF you might have messed that up - other than that you should be alright - i would just splash rack it the next time. The SO level should be fine in 3-4 months.
Personnaly I think that puts you right at the commercial ppm of sulfites but being as they do so and age the wine awhile you will probably taste it for awhile and this will need some aging. You could splash rack it a little to get some of it out.
I have a similar issue... except worse!
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?
Any advice is appreciated!
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?
Any advice is appreciated!
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Thats a lot of sulfite!
I would do several splash rackings and go from there
I would do several splash rackings and go from there
Please state your source or factual evidence for this statement.
The only remedy is to get some O2 in there so the SO2 will bind up and become less detectable. You can do this by splash racking or a H2O2 addition (That's Hydrogen Peroxide) Personally I prefer the H2O2 addition because you can measure and quantify the results of your additions.
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That post was four years old and absolutely not true. All commercial wineries I know put the proper amount in based off of ph and might adjust up a small amount for what will be lost through filtering an bottling.
Yes it is.
Julie
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WineQuest, that comment was made four years ago! He hasn't been on this site for quite awhile.
See post #14 above.
abefroman
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They told me that at a wine store in the Chicago area, I apologize if they gave me bad information.
JackKeller
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Excerpt:
You can drive out the unbound (free) SO2, but the bound, elemental sulfur could be a problem as it combines with other constituents to make really bad compounds--but may not. But the danger is there. As soon as it is drinkable (assuming it will be one day), drink it quick. The good news is you won't have to worry about microorganisms growing in your mead.
Always (and I do mean ALWAYS) double check your measures before adding to wine or mead.
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.
You can drive out the unbound (free) SO2, but the bound, elemental sulfur could be a problem as it combines with other constituents to make really bad compounds--but may not. But the danger is there. As soon as it is drinkable (assuming it will be one day), drink it quick. The good news is you won't have to worry about microorganisms growing in your mead.
Always (and I do mean ALWAYS) double check your measures before adding to wine or mead.
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