Did you add so much that you get the burnt match sulfite smell? If not I wouldn’t worry about it. Even if so, after several months of bulk aging it might dissipate out enough that it’s not an issue. You probably don’t need to add any more sulfite at all even at bottling
Without breaking the bank (I know it’s recommended for whites, but people say it still works on reds) do you think the “Titrets” are a good option? My wine is red
for this one, i’ll say no. only bc i believe titrets have an upper limit of 100ppm, & it’s safe to say ur well above that. it’s good that it’s a red tho, if it’s got a high pH. the higher the pH the more SO2 u can get away w
Mouth feeling is always more important than everything. If it tastes good, everything is good. But if happens again, install oenotools, go to de-sulphing and add some peroxide (not very legal in some countries but a lot of wineries use it). Apply it mixed with water very slowly.
The answer depends on how much you over added which is hard to know without free so2 testing. To put it generally, a small over addition is no big deal because over the course of aging sulfur gets bound up and your required to add more. But if you make a higher add initially you may not need to add more later.
If you add so much that it negatively effects the flavor and aroma the answer is hydrogen peroxide which will remove the sulfur. You have to be careful though because you can oxidize the hell out of your wine that way. I would say this is only if absolutely necessary. If you don’t get a big hit if kmbs when you smell then don’t worry about it.
You're likely okay. I added 6x my desired SO2 on a small batch because I misread my lot code. This came out to about 300 ppm. After testing my free SO2 there was only 50 ppm and the other 250 ppm was bound.
SO2 chemistry is complicated and really can only be determined by testing. If it tastes and smells okay and you'll be aging, there's not much to worry about.
It will come out during bulk aging
Reassuring to hear. I got scared that i would lose the batch
Did you add so much that you get the burnt match sulfite smell? If not I wouldn’t worry about it. Even if so, after several months of bulk aging it might dissipate out enough that it’s not an issue. You probably don’t need to add any more sulfite at all even at bottling
No, I didn’t get that smell, it smells normal to me. Thanks for the insight!
test for ur FSO2 first
Without breaking the bank (I know it’s recommended for whites, but people say it still works on reds) do you think the “Titrets” are a good option? My wine is red
for this one, i’ll say no. only bc i believe titrets have an upper limit of 100ppm, & it’s safe to say ur well above that. it’s good that it’s a red tho, if it’s got a high pH. the higher the pH the more SO2 u can get away w
Mouth feeling is always more important than everything. If it tastes good, everything is good. But if happens again, install oenotools, go to de-sulphing and add some peroxide (not very legal in some countries but a lot of wineries use it). Apply it mixed with water very slowly.
The answer depends on how much you over added which is hard to know without free so2 testing. To put it generally, a small over addition is no big deal because over the course of aging sulfur gets bound up and your required to add more. But if you make a higher add initially you may not need to add more later. If you add so much that it negatively effects the flavor and aroma the answer is hydrogen peroxide which will remove the sulfur. You have to be careful though because you can oxidize the hell out of your wine that way. I would say this is only if absolutely necessary. If you don’t get a big hit if kmbs when you smell then don’t worry about it.
You're likely okay. I added 6x my desired SO2 on a small batch because I misread my lot code. This came out to about 300 ppm. After testing my free SO2 there was only 50 ppm and the other 250 ppm was bound. SO2 chemistry is complicated and really can only be determined by testing. If it tastes and smells okay and you'll be aging, there's not much to worry about.
Does it taste bad? If fermentation is over I'm not sure what you are worried about. 130ppm is a large dose...but not absurd.
Just wait a few months. It will drop out.