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!

> wrote in message
oups.com...
>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!


Try adding a dab of Anusol.


>

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.

On Feb 23, 9:19 pm, wrote:
(SNIP) 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?

Dan Quagliana wrote:

"I am somewhat new to this newsgroup also...but have been reading it
for some time now. I have been making wine for a few years now and
have NEVER sanitized with anything other than tap water and anti-
bacterial hand soap. I have never had a problem. I have never had a
batch of wine go bad from my sterilizing practices. In order to have
bacteria or fungus grow on your equipment it must have something to
"feed" upon so as long as you wash and rinse thoroughly (tap water is
fine), you won't ever have a problem...I speak from experience. You
need to be cognizant of the potential for contamination, but there is
no need to be paranoid. Sanitizers and sterilizers do serve a vital
purpose in winemaking, and are even necessary at times, but let's
remember that the ancient Sumerians were able to make wine without
them several thousand years ago...you can too."

Stefan mazur wrote:

"Sanitizing doesn't mean sterilizing. If your tap water is good enough
for you to drink, it's good enough to rinse a fermenting vessel.
Winemaking involves reactions between un-rinsed fruits that were
exposed to all that you can find in a field + some form of treatment
(chemical or not) and living micro-organism. Care in handling all
material and good hygiene should be used at all time to avoid
undesired organisms spoiling the wine but no need to go overboard. "

Guy

I use a 1% sulfite solution with 1/2% citric acid in a spray bottle to
finish up my cleaning regime before I bottle. I just wash, swab the
bottle with a bottle brush, rinse with a jet rinser 3 times to be sure
my cleaner is out and a final spritz with the sulfite solution. That
goes on the bottle rack and is used as is.

There is no down side either way, you don't need the sulfite rinsed
out or you can eliminate it's use and rinse with any water you can
drink.

I don't think your sulfite smell is coming from that unless your
solution was REALLY strong. Time will help, a little hydrogen peroxide
is used at times to pull it down too.

Joe