On Oct 14, 11:55*am, jim c > wrote:
> I have searched on the group for this and so I know I stuffed up quite
> badly, it's just a matter of how much...
>
> I bottled a beautiful smelling batch of strawberry wine a few days ago
> and rinsed the bottles with a sulfite solution before I filled them
> with wine. *Obviously after rinsing the 36 bottles, most of the rinse
> was left over - and - I drained all of the bottles for a few seconds
> each holding them upside down till no more drops came out, but I made
> the rinse way, waaaaaay too strong. *I used a teaspoon of sulfite in a
> wine-bottle filled with water so it was 1 teaspoon to 750ml. *There
> were no residual crystals in the rinse. *I don't know why I went so
> extreme with the rinse, I'd normally use that much in a gallon for a
> rinse solution. *I realised while bottling but figured since the
> bottles were drained that not too much harm could have occured.
>
> While trying to enjoy a post bottling drink of the wine though I
> realised what a terrible mistake I had made. *The wine was supposed to
> be -in part - for gifts at Christmas, but the taste of sulfite in the
> wine was very strong and overpowered the lovely strawberry smell.
>
> I know this won't be ready for Christmas now, but am I likely to ever
> have a decent flavour from this wine? *Am I panicking too soon?
> Eeeeek!
>
> Jim

this is the third test to see if i can read the stupid cheracters in
order to post a reply.
I will stop posting unless this annoyance is
corrected !!!!!!!!!!!!!!!!!!!!!

Ok, some thoughts:
First I don't sterilize new or used bottles.
wash the cooties and spiders out.

wine at over 11 % kills most any thing in the bottle.
Forget the book recommendations as they probably are beer makers on
the side.

If you drained the bottles, until no drops came out , this will not
cause a sulphite smell /taste in the bottled wine..

IF you improperly sulphited your wine during the process from crush to
bottle, this will account for a "suphhite: smell / taste as you have
made a mistake
..
About 50 ppm per gallon of sulphites is a modest application of
sulphites in fermentation, perhaps 20ppm at botteling
..
It is not possible that properly rinsed 750 ml bottles would retain
any significant amount of sulphites.
IE:
2 TBLS of KMS + 1 cup water, equals a solution that provides:
1tsp=50ppm of sulphite into one gallon of wine.
1 tsp (1/6 TBL) added to one cup of water = about 6 ppm per tsp in one
gallon of wine.

Did you sulphite the wine before you bottled it ?
Look there for the problem..

wino in Ca