I was gonna bottle my gallon of apple wine and when I had a little
taste, it tastes like campden tablet!
what happened?

Well, can you tell me how old your wine is, how many times you racked it,
and what your alcohol level is? And how many campden tablets have you added
since you started it?
Darlene

"tessamess" > wrote in message
oups.com...
>I was gonna bottle my gallon of apple wine and when I had a little
> taste, it tastes like campden tablet!
> what happened?
>

the wine is about five months old, very clear, at 1.000 SG. I added one
campden tablet at the very beginning( the one before the yeast) and
then at the very end to stablize I added one tablet and one half
teaspoon of potassium sorbate. The alcohol level is about 12 percent. I
rinse everything with metabisulfite whenever I racked(about 3
times)..maybe I used too much?

Are we talking about a 1 gallon batch or larger, and what kind of apples?
It doesn't sound like too much, but your wine is very young yet and I don't
know that I would be concerned at this early stage about taste yet. Young
fruit wines can taste not-so-good when they are very young, but do taste
better as time goes on. Plus, a wine needs to rest about a month (after
bottling) from what they call bottle shock. My suggestion would be to wait
and see - try a bottle in a couple of months and see how it tastes then. In
the meantime, you might want to read up on using campden tablets on Jack
Keller's site - http://winemaking.jackkeller.net/index.asp .
Hang in there,
Darlene

"tessamess" > wrote in message
ups.com...
> the wine is about five months old, very clear, at 1.000 SG. I added one
> campden tablet at the very beginning( the one before the yeast) and
> then at the very end to stablize I added one tablet and one half
> teaspoon of potassium sorbate. The alcohol level is about 12 percent. I
> rinse everything with metabisulfite whenever I racked(about 3
> times)..maybe I used too much?
>

thank you

I agree with Dar that it sounds OK. Unless you left some in the carboy when
you rinsed it. Remember that you are using a very strong solution when you
sterilize and if you leave a few mm's it may be too much. I always rinse
with water and then let it drain well.

You might be able to stir it hard like you were degassing to get rid of it.
You could also use a test kit to check the sulfite level to see if it really
is too high. If not, you are mistaking some other problem. The wine is
also very young. You could put it back and let it bulk age for another 6 to
9 months and see how it is then.

Ray

"Dar V" > wrote in message
...
> Are we talking about a 1 gallon batch or larger, and what kind of apples?
> It doesn't sound like too much, but your wine is very young yet and I
> don't know that I would be concerned at this early stage about taste yet.
> Young fruit wines can taste not-so-good when they are very young, but do
> taste better as time goes on. Plus, a wine needs to rest about a month
> (after bottling) from what they call bottle shock. My suggestion would be
> to wait and see - try a bottle in a couple of months and see how it tastes
> then. In the meantime, you might want to read up on using campden tablets
> on Jack Keller's site - http://winemaking.jackkeller.net/index.asp .
> Hang in there,
> Darlene
>
> "tessamess" > wrote in message
> ups.com...
>> the wine is about five months old, very clear, at 1.000 SG. I added one
>> campden tablet at the very beginning( the one before the yeast) and
>> then at the very end to stablize I added one tablet and one half
>> teaspoon of potassium sorbate. The alcohol level is about 12 percent. I
>> rinse everything with metabisulfite whenever I racked(about 3
>> times)..maybe I used too much?
>>
>
>
>