Hi guys. I recently upped the residual sugar in my 2006 Chambourcin to
0.4% by adding a little table sugar. Prior to adding the sugar, I dosed the wine with a little potassium sorbate (as if I were making an off-dry white wine) to prevent refermentation in the bottle. I accidentally stumbled across an article this afternoon on Winemaker Magazine's web site that warns addition of pot sorbate to a dry red that has undergone ML will create geranium off aromas. I'm pretty sure my Chambourcin has gone through ML since I used an ML culture during fermentation last year.In short, is there anything I can do to prevent this from happening or is my wine doomed? Has anyone in the group experienced this problem as a result of adding pot sorbate to a dry wine?? If so, will the geranium aromas ruin the wine or just make it a little funky???
Thanks, Charles Erwin