On Dec 18, 11:20 am, Jeff > wrote:
> On Dec 18, 11:11 am, wrote:
>
> > You can get much smaller racking canes that self siphon. No need for
> > a baster. Don't worry about the splashing. Sometimes it is good to
> > get some Oxygen in there. I think there is often an over emphasis on
> > protecting wine from oxygen. Just manage your sulfite levels. I've
> > gone through the extremes of putting in 30ppm with each racking, and
> > now only put it in at crush and bottling. And, if you're planning to
> > drink it all in the near term, I would think the splashing and sulfite
> > is less of an issue.
> > Tomato, huh?
>
> Good to know. I'll look to augment my equipment a little then. Your
> experience on the sulfite levels is helpful - when you put it in "at
> bottling" does that mean you add it before you rack it from the jug to
> the fermenter? I would think that sulfur flavor would be a risk at
> that point - maybe the action of bottling is splashing enough to bring
> it down below taste thresholds?
>
> Thanks,
> --Jeff

The sufur taste and smell dissipates after a couple days.