wrote:
> Thanks, everyone for replying to this. I posted this along time ago
> and got busy and forgot about it. I am pretty sure that it is
> definitely too much sulfite because it is the same smell as when I am
> cleaning my carboys. Sometimes for a quick rinse before I start a
new
> wine I rinse the carboy with a sulfite solution. This is how I came
to
> the determination that the issue was too much sulfite. I smell the
> carboy for some reason.
>
> I have already bottled these. I only made two one gallon batches so
I
> am not to terribly concerned. I added about 2 tsps of sulfite to
each
> gallon. I did this because I had read the peaches oxidize easily.
>
> So the odor will dissipate naturally over time then? If that is the
> case I will just let it sit for a year and try it. I have enough
wine
> that that wont be an issue.
>
> Thanks,
>
> David

2 tsps of sulfite per gallon?!?! Holy mackerel, you bet you've got too
much sulfite - 1/4 tsp per 5 gallons is about 50ppm, so let's see, 2
tsps per 5 gals would be 400ppm, so for 1 gallon you've got 2000ppm!
That won't be drinkable in your lifetime, no matter what you do with
this wine.

Peaches might oxidize easily, I don't know, but you can't go overboard
with sulfite additions just because of that. Measure your pH and keep
the sulfite at the right level throughout the winemaking process and
the wine will be fine.

Pp