Hi,
I have a Chard kit wine which seems to have a harsh sulphur dioxide taste. Its now a month old and I had hoped it would dissipate.
Short of pouring it from demijohn to demijohn, has anyone any other suggestions.
Using standard 3% Hydrogen Peroxide, .333 ml / liter would be approximately 10 ppm (weight to volume). .10 ml would be approximately
10ppm for a 375 ml bottle. .10 ml is roughly two drops. Make your adds, and then wait a couple of days before tasting.Good luck.
It would be good to first determine if it is sulphur dioxide or H2S.
Does it smell of rotten egg? If it does, it is probably not sulphur dioxide. I can't imagine a kit wine having you add too much sulphur dioxide - unless you ignored what was in the kit and did your own thing.
It's definitely SO2 - I am familiar with the smell of bad eggs!
I used the standard sachet of "preservative" supplied.
I think I may have introduced extra sulphite when I sanitized the container, but I usually make sure that it is well drained.
I will try a vigorous racking.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.