Whoops!

Have a question about overuse of Camden tablets. I did a double dose Camden for one of my 6 gallon buckets 12 tabs instead of 6. The flavour finish is off with a tad of sulphur. (granted I only use camden one time through the entire process of wine making right.before bottling. The wife and.sulfites dont agree)

Since this is already bottled Will the.sulphur taste subside or should I try something else. Thanks for any.advice.

No, once it's bottled the sulfite won't dissipate very much at all. It will take years, probably.

The easy fix is to decant when you open the wine, and vigorously pour/splash it and let it sit an hour or so before consuming.

Yooper said:

No, once it's bottled the sulfite won't dissipate very much at all. It will take years, probably.

The easy fix is to decant when you open the wine, and vigorously pour/splash it and let it sit an hour or so before consuming.

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Now could I empty the bottles into the bucket and let it air out over night and then rebottle?

Don't campden tablets contain potassium metabisulfite?


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Yes

Okay, gotcha. She's not so sensitive to sulfites that you need to eliminate them. Just keep them low. I missed that, sorry.

I'll preface this by saying I'm more here for the responses and I don't claim to be a wine expert but - my only concern with trying to remove the SO2 would be that splashing the wine around would remove too much and the wine risks premature oxidation. Could be totally off-base and I await other responses.

You are correct, removing the sulfite will require sulfites to keep from oxidizing!

If you had a free SO2 meter, you could stop just in time, but without its a guess.

Thanks for the reponses, I think I shall invest a meter. Ruining 30 bottles would just be bad this time year.... Christmas guests tend to get a tad grumpy when the wine well runs dry.


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You can always slpash rack between carboys a few times,

I have a tendency to over meta my wine, so when I open a bottle, I open early, decant and swirl in my glass, alot.

I also find that prior to bottling, not letting the wine bottles dry from the K-meta spritz, can provide a good dose of meta.

I would think a bigger issue with too many campden tabs is the little floatees that are associated with tabs.

What exactly is splash racking, anyways?

Pyg said:

You can always slpash rack between carboys a few times,

I have a tendency to over meta my wine, so when I open a bottle, I open early, decant and swirl in my glass, alot.

I also find that prior to bottling, not letting the wine bottles dry from the K-meta spritz, can provide a good dose of meta.

I would think a bigger issue with too many campden tabs is the little floatees that are associated with tabs.

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Thanks that's a good idea!