David J. wrote:

> Got a question, I made some peach and muscadine wine back in late
> December
> early January I believe it was. I added a little bit more sulfite than I
> usually do. I head that peach oxidizes easily so I though I would add a
> little more sulfite for added protection. Now the wine have a funny
> flavor. I had posed about this months ago and got some feed back that it
> could potentially be that I have made stopper out of champagne corks
> because I
> couldn't find stoppers the correct size. Shortly after that I was
> cleaning a jug with a sulfite solutions and for what ever reason took a
> whiff out of
> the jug and it hit me that that was the same smell as the wine had. So my
> question is... I am pretty sure that I put too much sulfite in my wine,
> will it ever dissipate? Or will it always have an off flavor? Is there
> anything I can do to treat it. I opened a bottle just to taste it, about
> a
> month ago. It still had that funny flavor that it did when I bottled it.
>
> Any help would be appreciated.
>
> David

Before treating, I suggest you know for sure you have identified the
problem. You could send off a sample to Vinquiry and have them do some
analysis for you, or you could have someone who is knowledgeable in wine
taste and smells check it for you. It depends on how much wine you have
and how much you are willing to spend to have it checked out. I have
difficulty using the titrets used to check for SO2, others do not.