We made a mistake and now we are paying. Our port, which is about 20%
alcohol was left in a 5 gallon barrel without topping up for about 6
weeks- oops. And given the alcohol content, we had skipped adding SO2
other than initially to the primary. (of course the wine we are making
didn't receive much SO2 either and it is testing above 50ppm
regardless. Anyhow, we tasted it last night with the intent to top off
and what we found was a musty port. We topped up and added 1 camden
tablet per gallon (5), but have deep concerns. What to do? To give
you a sense of the level of mustiness, it wasn't readily appearant to
taste until I smelled it. Then I could taste it. It doesn't
necessarily blow you away or anything (provided you pinch your nose
before drinking it .
Any help would be greatly appreciated. Thanks