When you say undrinkable, should I just throw it out?

David


"pp" > wrote in message
ps.com...
>
> 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
>