I'm pretty new to brewing and I've jumped in with both feet. The info that I have found on HBT has been priceless, but there are some things I guess I'll have to learn by trial and error and personal experience...
I've made two 5 gallon batches of wine so far; one from a muscat concentrate and one from a merlot concentrate. (Both Alexander's, both with Red Star Premiere Cuvee yeast.) The muscat I treated with potassium metabisulfite and sorbistat-K upon racking to the secondary, so that I could backsweeten it to make the ol' SWMBO happy. (She likes the sweet moscatos that are common at the grocery store like Barefoot and Gallo.) The merlot I have no intent of sweetening since that one is more for me and I prefer my reds dry, therefore I did not use any potassium metabisulfite or sorbistat-K yet. (I just racked that to the secondary and added sparkalloid to clear it.) The muscat has a slight sulfur smell/taste that's not intolerable. It's definitely there, but the wine is drinkable. One of our friends that tried it seems to be very sensitive to sulfites and had a bad headache the next day after only a couple of glasses, but the other 4 of us that drank it had no problems. The merlot is exactly what I was hoping for and expecting.
So, I have two questions:
1) Could I have overdosed the potassium metabisulfite or sorbistat-K in the muscat? I used 1/4 level teaspoon of potassium metabisulfite and 2 and 1/2 level teaspoons of sorbistat-K in 5 gallons. When I do a search for sulfur, sulfur smells, and sulfur related problems, I find threads about the H2S04 problem during ferment, but this smell/taste didn't start in mine until after racking to the secondary and adding the chemicals.
2) Since I'm so happy with the merlot right now and I don't want to add any funny flavors and I don't want to add any more sugar for sweetness, can I just bottle it without adding the chemicals once it's cleared and rely on the ethanol to preserve it?
Thanks for helping a newbie!