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Will the sulpher smell subside...really?

I am 2 months into my batch (bottled for 2 months) of WE Selection INTL Pinot Grigio and decided to crack a bottle to simply "observe" the changes over time as the wine matures. I know this is a very young batch and I probably will wait at least 6 months and more.. likely a year to share it.

What I smelled was a very distinct SO2 smell. I follow the instructions with one exception. My LHBS told me that I run risk of introducing bacteria if I "rinse with water" after sterilzing my equipment or bottles. I did drain the bottles upside down for a few minutes so I didn't introduce excessive amounts of sulphite into the batch hopefully. But, I rinsed nothing throughout the process with water eventhough I tried to "dry" the sodium meta solution as I went.

Have I created an irreversable problem? Will the smell dissipate over time as I open bottles in subsequent months (without having to decant in front of my friends like a shmuck)? Can I rinse with water going forward without risk?

Thank you all very much!

Reply to
bmazola
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Try adding a dab of Anusol.

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Reply to
Anusol Man

It'll go down with time.

The first couple of months after bottling is very 'ripe'. Our neighbor's wine is very much like this- his isn't drinkable until 6 months after he bottles. Ours (since we try to use a minimum amount of sulphites) is ready a little sooner, but won't keep for as long. Tradeoffs.

Just let'er be for 2 more months, then try again.

Reply to
purduephotog

On Feb 23, 9:19 pm, snipped-for-privacy@wi.rr.com wrote: (SNIP) I follow the instructions with one exception. My LHBS told me that I run risk of introducing bacteria if I "rinse with water" after sterilzing my equipment or bottles. I did drain the bottles upside down for a few minutes so I didn't introduce excessive amounts of sulphite into the batch hopefully. But, I rinsed nothing throughout the process with water eventhough I tried to "dry" the sodium meta solution as I went.

Dan Quagliana wrote:

"I am somewhat new to this newsgroup also...but have been read "Sanitizing doesn't mean sterilizing. If your tap water is good enough for you to drink, it's good enough to rinse a fermenting vessel. Winemaking involves reactions between un-rinsed fruits that were exposed to all that you can find in a field + some form of treatment (chemical or not) and living micro-organism. Care in handling all material and good hygiene should be used at all time to avoid undesired organisms spoiling the wine but no need to go overboard. "

Guy

Reply to
guy

I use a 1% sulfite solution with 1/2% citric acid in a spray bottle to finish up my cleaning regime before I bottle. I just wash, swab the bottle with a bottle brush, rinse with a jet rinser 3 times to be sure my cleaner is out and a final spritz with the sulfite solution. That goes on the bottle rack and is used as is.

There is no down side either way, you don't need the sulfite rinsed out or you can eliminate it's use and rinse with any water you can drink.

I don't think your sulfite smell is coming from that unless your solution was REALLY strong. Time will help, a little hydrogen peroxide is used at times to pull it down too.

Joe

Reply to
Joe Sallustio

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