Uh oh

Well, can you tell me how old your wine is, how many times you racked it, and what your alcohol level is? And how many campden tablets have you added since you started it? Darlene

the wine is about five months old, very clear, at 1.000 SG. I added one campden tablet at the very beginning( the one before the yeast) and then at the very end to stablize I added one tablet and one half teaspoon of potassium sorbate. The alcohol level is about 12 percent. I rinse everything with metabisulfite whenever I racked(about 3 times)..maybe I used too much?

Are we talking about a 1 gallon batch or larger, and what kind of apples? It doesn't sound like too much, but your wine is very young yet and I don't know that I would be concerned at this early stage about taste yet. Young fruit wines can taste not-so-good when they are very young, but do taste better as time goes on. Plus, a wine needs to rest about a month (after bottling) from what they call bottle shock. My suggestion would be to wait and see - try a bottle in a couple of months and see how it tastes then. In the meantime, you might want to read up on using campden tablets on Jack Keller's site -

thank you :)

I agree with Dar that it sounds OK. Unless you left some in the carboy when you rinsed it. Remember that you are using a very strong solution when you sterilize and if you leave a few mm's it may be too much. I always rinse with water and then let it drain well.

You might be able to stir it hard like you were degassing to get rid of it. You could also use a test kit to check the sulfite level to see if it really is too high. If not, you are mistaking some other problem. The wine is also very young. You could put it back and let it bulk age for another 6 to

Ray