Too much sulphite

[plato25]

Soon my first 5 gallons. Proceeding perfectly. I had added some more sugar and again perfect fermentation. After few days checked SG - 1.040. I though I would add a bit more sugar (as syrop), picked up the wrong bottle and mixed thoroughly into the wine.

Realised my mistake a few minutes later. I estimate I had added 10-12 grams of sulphite. Fermentation stoped an hour later.

Crisis, can I recover it? If so how. I did a bit of Googling and it seems that a lot of agitation with release SO2. Then add more yeast and start sin. Hopefully

One crisis after.another! Any suggestions as to the best way forward, if any?

Hope there is help out there.

Thanks

 

[Ohio Bob]

Splash it to get lots of oxygen into it, so the SO2 starts to dissipate. Then proceed as you would have.

Measure twice, cut once.

 

[BarrelMonkey]

Yow, 10-12g would be over 300ppm, no wonder your fermentation stopped...

But you're not the first one to do this... See this thread and this one for some related discussions and possible solutions. Good luck!

 

[plato25]

Hi all I’ve been away for a few days in order to do as suggested. ie transfer with plenty of splashing. First time I had about 3” of “foam in the receiving 25l carboy. Obviously a lot of gas coming out.

Added yeast and left for 34 hours. No fermention. So repeated the prices. Slightly less foam. Added yeast and waited 24 hours. Still no fermentation but just a few very small bubbles in the circumference surface but nothing more.

Repeated again. Same result no fermentation. So plan to do a 4 th time. Assuming there is no fermentation should I give up at this stage or do 1 or more attempts before pouring down the sink? BTW SG us 1.035.

Thx for any further suggestions

 

[Ohio Bob]

Time is free, wait it out.

Personally I would splash rack, the exit from the siphon tube should be at the top of the carboy, letting the stream of must free fall a few feet. This gets oxygen in as well as SO2 out.

 

[sour_grapes]

How are you measuring the SG? Hydrometer or refractometer?

 

[plato25]

Hi Bob

Thx. I have been doing that. I was concerned that I could be over doing it and introducing too much oxygen. That said wine smells good so I assume it’s OK for the moment at least. Maybe time is the solution. I’m not in any hurry now, having resigned myself to a long wait.

 

[plato25]

How are you measuring the SG? Hydrometer or refractometer?

Hi sour_grapes

I always use an hydrometer now.

 

[sour_grapes]

Hi sour_grapes

I always use an hydrometer now.

Okay, I was hoping that this was the root of your problem (as finished fermentations typically show up at about 1.040 on a refractometer). So I have no useful advice for you.

 

[BarrelMonkey]

Before pouring it down the sink I would try peroxide as a last resort:

https://www.awri.com.au/wp-content/uploads/TN06.pdf

You have to do it carefully so as not to overshoot, but it can work with no significant defect in the wine. Do you have a means to test SO2? That would be really helpful.

 

[plato25]

Okay, I was hoping that this was the root of your problem (as finished fermentations typically show up at about 1.040 on a refractometer). So I have no useful advice for you.

Thx. I didn’t know that. Learn something new every day

 

[plato25]

Before pouring it down the sink I would try peroxide as a last resort:

https://www.awri.com.au/wp-content/uploads/TN06.pdf

You have to do it carefully so as not to overshoot, but it can work with no significant defect in the wine. Do you have a means to test SO2? That would be really helpful.

Hi

Thx. It may yet come to that so I’ll have to look up how to measure SO2