I'm making about 5 gallons of Cabernet, grapes came from California (I live in CT). Completed fermentation and have racked twice, plus poured again through funnel into glass carboy to get some oxygen into the wine (at least that's what I read to do). I seemed to have removed most of the slight sulfer smell, but am I still at risk of loosing the batch? Anything practical I should do? This is my second year making wine. My Syrah from 2005 is getting better. I've branced out to a second red (Cab) plus Sauvignon Blanc. Any recommendations appreciated!
Bill, Southport, CT
Hi Bill, How would you
Hi Bill,
How would you describe the smell? Eggy? A bit like the smell of burnt matches?
Have you added Sulphur dioxide as preservative post fermentation? If so is there definitely nothing alive in the wine? You can check by putting your ear to the barrel or carboy and listening for the tiny bubbles.
Barry
When I sent the message, the
When I sent the message, the smell ws a little eggy. No, I havent' added anything post fermentation. Not sure I understand "live in the wine". I'm not hearing anything now. The smell is no more. Tastes smooth and has some fruity aroma, not overpowering. Should I be adding something post fermentation as a mattre of course?
Thanks for helping out.
Reduced aromas
Best option is to rack the wine off lees with a slight aerobic racking,
The old saying is "the more smell in the winery, the less in the wine" Interesting philosophy!!
Addition of camden or SO2 will protect but best to know if mlf is complete.
A small chromatography test would help of if you have noted de-gassing and a slight "milky" aroma and taste, suggest mlf is underway (if bubbling) of if not has completed.
Anyway, SO2 addition and racking is safest for now,
Regards
MikeZ
sulfer
How much sodium or potassium sulfite did you use? Too much will produce a sulfer smell. Also, after introducing your wine into the carboy the first time, you should take great pains to eliminate oxygen -- especially during racking. Sometimes during racking other kinds of bacteria might be introduced if you don't use clean equipment. You might have to chalk this one up to experience. Good luck. Neil
well, i must be the odd man
well, i must be the odd man out here. i belong to a group that works for alcohol addicts. i have heard that wine's good for heart. is that correct? at least i have never tasted booze in my life. was just inquisitive about your site, so i thought i will write in here. i have never tasted wine but if it is smelling of sulfer than it is bad for you
JWP
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