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How To Save A Wine With Too Much Sulfite

Splashing WineI inadvertently added too much sulfite to my wine must. Packaged advised 1/4 t. PER 6 GALLONS OF MUST. I misread and added 1/4 t. per gallon of must (6). My wine yeast did not ferment. All else was as it should be (SG, temp, and acid level). Is there anything I can do besides chalk it up to a learning experience and dumping it down the drain. It's been a week and do not want it unfermenting much longer. Please respond at your earliest convenience.

Name: Mary S.
State: Wisconsin
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Hello Mary,

This happens more often than you might think, so don't think that your wine is a loss. There is still hope for your wine. The trick is to get the sulfite from the potassium metabisulfite out of the wine. Fortunately for you the sulfites want to leave. You just need to let it.

What I mean by this is the free sulfites that are in your wine want to dissipate into the air and go away. You just need to give them an opportunity to do so. The simplest way of doing this is to splash the wine. And, I mean serous splash the wine.

We always recommend siphoning the wine from one fermenter to the next and then back again. When the juice comes out of the siphon hose, allow it to splash against something. Let it to cascade down the sidewall of the vessel, or let a sanitized object float in the fermenter as the fermenter is being filled, and splash the wine against that.

Once you have done this, add another packet of wine yeast and wait 24 hours. If the fermentation starts up, then great. The wine is saved. But if the fermentation does not show any signs of life after 24 hours, you will need to repeat the splashing process, and then add another packet of wine yeast.

You can keep adding packs of wine yeast as necessary. This will not affect the resulting wine in any way.

Realize that it is just a matter of getting the free SO2 gas to release from the wine and go away. It's nothing more than that. There have been some situations where the dosage was so high that it has reached a point of no return for the wine, but based on your situation as you described it above, I don't think there is any way you will lose this wine if you do the siphoning and splashing a prescribed.

Happy Wine Making,
Ed Kraus
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Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

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Comments (4)

Name: Michael Milbrandt
Time: Wednesday, July 31, 2013

I have a related question. Due to several extra rackings (as a result of having to reduce a high acid content) I have inadvertently added a total of about 20 campden tablets to several batches of wine. I assume that the sulfur dioxide gases have dissipated over the year long process, but is there a residual taste (bitterness, tanginess,etc.,) associated with an excess of sodium metabisulfite ? Is there something left in the wine after the gas dissipates ? thanx, Mike

Name: Customer Service
Time: Thursday, August 1, 2013

Michael, when you add metabisulfite of any kind to a wine, some of the sulfite will bond to the wine permanently. It will have no effect on the yeast or fermentation. It will not protect the wine in any fashion. It is just there. Depending on the acidity level of the wine, this could be anywhere from 40% to 70% of the sulfites. In regular doses throughout the course of making a wine it is not enough to affect the flavor of the wine, but in extreme cases it could. I have not tasted a wine with this defect, but my guess is it would add a salty taste to the wine, however I do not know. Here is another blog post that discusses this a little more:

When Do I Add Campden Tablets To My Homemade Wine?
http://blog.eckraus.com/blog/wine-making-tricks-and-tips/add-campden-tablets-to-wine

Name: Glendon Smith
Time: Sunday, August 4, 2013

Do you have a recipe for Meade Wine? The vikings use to make it and Meade was their drink of choice.

Name: Customer Service
Time: Monday, August 5, 2013

Glendon, you can find a Mead recipe at the following link on our website:

Mead Wine Recipe
http://www.eckraus.com/winerecipes/meadwine.pdf

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