RJ Spagnols Winery Series Super Tuscan; Did I screw it up?

LeChat · Dec 22, 2012

Hello,

I am a first time poster but I have been lurking here for a while. I would like to thank every contributor, your advice has been very appreciated.

I am relatively new to kit wine making as I have done about 15 kits so far.

I have a Winery Series Super Tuscan that I have been bulk ageing in the carboy for 6 months that I recently bottled. There is a strong sulfite smell in the bottle that was left over after bottling. So strong, it actually is aggressive to the nose.

I have added the sulfites that were in the kit according to the instructions and added another 1/4 tsp at 3 months ageing and 1/8 tsp Kmeta just before bottling. Could I have so severely over-sulfited the wine? If so, will it improve in the bottle???

The other theory that I have is that most of the sulfites that I added prior to bottling might have went to the bottom of the bottling bucket since I just added Kmeta powder in my bucket prior to racking and did not mix. Is it possible that a large portion of the sulfites went into the last bottle?

I am very hoping that I did not screw this up....

rjb222 · Dec 22, 2012

When you added the powder did you stir it in and if you did how hard? The amounts do not seem to be out of line.

LeChat · Dec 22, 2012

I was kinda hoping the racking would stir it sufficiently so I did not stir in any way, shape or form.

I am really hoping that this is my problem (vs the entire batch being oversulfited).

rjb222 · Dec 22, 2012

Ok I would say the added sulfite settled out. Your wine will be ok for a while but it will oxidize in a shorter time than with the added sulfite in it. So I would start getting rid of it sooner than later as it will not grow to be a older wine. Being a red there is a bit of a cushion there though unlike a white where oxidation quickly set in and destroys the wine with in about 6 months. When you do sulfite additions in the future. melt the sulfite with just a small amount of hot water then add that to your wine with a small stir.

Pumpkinman · Dec 22, 2012

Did the wine have a sulfur smell, or just the lees on the bottom of the carboy?

LeChat · Dec 22, 2012

I tasted the wine prior to racking in the bottling bucket and it was fine. I did not smell the lees in the carboy, but I did sniff the carboy, it smelled fine also.

The glass that I took was actually what remained at the bottom of the bucket, I very elegantly poured whatever was left in my glass... :HB

Pumpkinman- You mention sulfur smell, I am not sure I would qualify the smell as "sulfur" (i.e., rotten egg). More like chemical attack your nose type of smell.

rjb222- Thanks for the tip, I will definitely do so in the future. How long would you think the wine will be good for? Keep in mind that I use high end closures (1+1) and I have a wine cellar with v. good conditions.

rjb222 · Dec 22, 2012

That will depend on prior oxygen exposure. I without being able to access the wine can not guess but my supplier tells me less than a year without adding sulfite's. You added sulphite but most of it settled out how much became a part of your wine to protect it is the question and you would need to test to find that out. Not much help here I am sorry.

SouthernChemist · Dec 22, 2012

While there's no way to know for sure, potassium metabisulfite is readily soluble even in cold water. It's unlikely it did not dissolve at all given the amount of liquid, but it is possible that it did not disperse well thoughout the wine. Depending on how you racked it, it could have stayed dissolved, but not mixed, in the bottom of the carboy.