On Feb 23, 9:19 pm, wrote:
> I am 2 months into my batch (bottled for 2 months) of WE Selection
> INTL Pinot Grigio and decided to crack a bottle to simply "observe"
> the changes over time as the wine matures. I know this is a very young
> batch and I probably will wait at least 6 months and more.. likely a
> year to share it.
>
> What I smelled was a very distinct SO2 smell. I follow the
> instructions with one exception. My LHBS told me that I run risk of
> introducing bacteria if I "rinse with water" after sterilzing my
> equipment or bottles. I did drain the bottles upside down for a few
> minutes so I didn't introduce excessive amounts of sulphite into the
> batch hopefully. But, I rinsed nothing throughout the process with
> water eventhough I tried to "dry" the sodium meta solution as I went.
>
> Have I created an irreversable problem? Will the smell dissipate over
> time as I open bottles in subsequent months (without having to decant
> in front of my friends like a shmuck)? Can I rinse with water going
> forward without risk?
>
> Thank you all very much!

It'll go down with time.

The first couple of months after bottling is very 'ripe'. Our
neighbor's wine is very much like this- his isn't drinkable until 6
months after he bottles. Ours (since we try to use a minimum amount
of sulphites) is ready a little sooner, but won't keep for as long.
Tradeoffs.

Just let'er be for 2 more months, then try again.