"David J." > wrote in message
om...
> 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 has a funny
> flavor.

Your best course is to add more wine to it that has insufficient sulfite.
IOW you titrate the SO2 to the correct level.

To do this right, you need to know the pH of the wine and the free SO2.
That sounds hard but it really isn't. You need to know how to do those two
simple tests so you can avoid this problem in the future.

You also need to be aware that the correct amount of free SO2 depends on the
pH of the wine. As a rough approximation, the 2 digits to the right of the
decimal on the pH reading is what the free SO2 should be. E.g. for a wine
at pH 3.20 the free SO2 should be 20 ppm. At pH 3.50, the free SO2 should
be 50 ppm. Don't ask about wines at pH 4.00 or 2.90! ;^)

Tom S