I'm hoping I didn't screw up here. I just recently bottled a 5 gal batch up. This batch was crashed at 1.010 to leave residual sweetness, and racked onto sorbate/kmeta to keep the fermentation from restarting. After settling and clearing for a little while, I ran through a 5 micron then a 1 micron filter into a bottling bucket.
Here's where the issue lies. Being the first time I used my homemade whole house filter setup, I did not think about the residual kmeta solution left behind in the filters after running it through the system to sterilize. I poured myself a glass before bottling the last bit up, and when I drank it the sulfite smell and taste were definitely noticeable. I gave a bottle to my brother who said that the mead was very good, but there was an off taste to it.
My question is, will this eventually diminish as they age in the bottle or am I going to have to uncork the bottles and carefully pour them into something to let the gases evaporate off and re-bottle?