I am in the process of making the brew king Woodridge Cabernet. I made one modification by using Red Star Pastuer red yeast as opposed to the kits standard yeast. After racking from primary to secondary (at sp 1.008) I noticed I was missing a little less than 2 quarts of my stardard sulfide solution. I must have forgotten to empty my carboy before racking, Is there any way to save this batch?
Are you saying you believe you left two quarts of sulfite solution in a carboy that you racked your wine into? That's 1/2 gallon. Depending on the size of the primary and secondary carboys seems like you would have over flowed the receiving carboy if you left 1/2 gallon of sulfite solution in the receiving carboy. What does the wine taste like?
Bill Frazier Olathe, Kansas USA
This batch is probably not able to be saved since it has been diluted by 2 qts of sulphite solution. The result would be a wine with low alcohol and little body. I would pitch it and try again. Sorry
Smell it and taste it. Until then you don't have any idea whether it can be saved. Does it smell pungent and cause coughing, to avoid the latter you can just open it and sweep a little air toward your nose without taking on a whole lot. You won't hurt yourself by tasting a little. If the smell and taste are overwhelming you probably have an irreversible problem. If not, there are some remedial measures you can try.
Pitching a wine is only done when all else fails. Are you absolutely sure you did this. I would be surprised that the wine would ferment at all with
2 quarts of sulfite solution in it. If it did, then the test is to try it. Fermentation will clear and awful lot of stuff out of a batch. Especially volatiles like sulfite. It might be okay. If you are really concerned, and maybe you should be, then get a test kit and test it. No big problem. If it tests off the scale you have a problem. If not, you lost your solution somewhere else. But don't though out your wine based on a faulty memory.Ray
Agreed.
Never, ever give up on a wine until it is hopeless. I am drinking a 98 Chancellor right now that was so black with tannins it could probably strip crome off a bumper 7 years ago. It's good now. All it cost me was a good cork. I quit making Chancellor after that batch. Guess what I am resuming making this year? Chancellor.
Joe
If you are really concerned, and
problem. If
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