Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Over-sulfited my blueberry mead two years ago, still musty. Can I save it?
Reply
 
Thread Tools
Old 06-12-2013, 06:29 PM   #1
Rodenlager
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Chicagoish, Illinois
Posts: 31
Likes Given: 1

Default Over-sulfited my blueberry mead two years ago, still musty. Can I save it?

Basically, I miffed a measurement on campden and meta-K in a 3 gallon batch of mulberry mead, now it has quite a noticeable sulfite musk smell...even two years later. It's been in in a tertiary fermenter the whole time.

So, my question is can I save it?


Rodenlager is offline
 
Reply With Quote
Old 06-13-2013, 01:14 AM   #2
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

Quote:
Originally Posted by Rodenlager
Basically, I miffed a measurement on campden and meta-K in a 3 gallon batch of mulberry mead, now it has quite a noticeable sulfite musk smell...even two years later. It's been in in a tertiary fermenter the whole time.

So, my question is can I save it?
Splash rack it a few times. See if the smell dissipates.


novalou is offline
 
Reply With Quote
Old 06-13-2013, 08:19 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,121
Liked 5934 Times on 4231 Posts
Likes Given: 1514

Default

If it has an odor now, it can't be from the sulfites as they would have dissipated long ago. Was it topped up properly? Using "musty" smells are infection or a sign of undersulfiting, and not oversulfiting so I'm not sure what's going on here.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 06-14-2013, 03:39 PM   #4
wooda2008
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Dover, NH
Posts: 183
Liked 17 Times on 11 Posts
Likes Given: 15

Default

Sulfury rotten egg musk?

I got that when my temps were too high and the yeast were very stressed. Thought I over sulfated but after a year there was no improvement and I dumped it.

If it's musky like fresh man-scent... I've got nothing
wooda2008 is offline
 
Reply With Quote
Old 06-18-2013, 08:13 PM   #5
Rodenlager
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Chicagoish, Illinois
Posts: 31
Likes Given: 1

Default

Splash racked it a few times last year...didn't develop a musk smell/aftertaste til I added the sulfates/campden...

I'm thinking of making another couple gallons with fresh crop to dilute the old batch.
Rodenlager is offline
 
Reply With Quote
Old 06-19-2013, 06:48 PM   #6
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 149 Times on 135 Posts
Likes Given: 1

Default

Exactly how much k-meta/campden did you add to this 3-gal batch, and when? That was the only SO2 added? What yeast did you use? Did you leave it on any lees?
__________________
Motto: quel che sara sara
saramc is offline
 
Reply With Quote
Old 06-27-2013, 03:45 PM   #7
Rodenlager
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Chicagoish, Illinois
Posts: 31
Likes Given: 1

Default

If I remember right, it was 2 or 3 campden tabs, and an equal part metabi. Did not let it sit on any lees...transfered a few times just to get it off spent fruit matter. Used wyeast sweet mead yeast. Ironicly...it finished at 0.98 not so sweet in my book.


I'm currently harvesting more mulberries...worst case situation is make more wine and cut it.
Rodenlager is offline
 
Reply With Quote
Old 06-27-2013, 06:18 PM   #8
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

Quote:
Originally Posted by Rodenlager
If I remember right, it was 2 or 3 campden tabs, and an equal part metabi. Did not let it sit on any lees...transfered a few times just to get it off spent fruit matter. Used wyeast sweet mead yeast. Ironicly...it finished at 0.98 not so sweet in my book.

I'm currently harvesting more mulberries...worst case situation is make more wine and cut it.
You added twice the amount of sulfites than you needed. For a three gallon batch, three campden tablets is all you needed. Metabisulfite and campden tablets are the same thing.
novalou is offline
 
Reply With Quote
Old 06-28-2013, 11:00 AM   #9
WVMJ
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WVMJ's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Karnage, WV
Posts: 1,303
Liked 133 Times on 125 Posts
Likes Given: 22

Default

Dont endanger another batch to combine with this one, if its just to much sulphite when you drink it just pour the bottle energetically into a nice decantuer and let it air out a little at room temp. If its sulfur it should blow off after you swirl it a few times. If it something worse then you didnt waste another batch combining them. WVMJ


WVMJ is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mead in Primary for 15 months. Can I save it? catatonicmonkey Mead Forum 7 08-25-2010 08:25 PM
First Mead in 10 years BluesGuy Mead Forum 13 01-06-2009 04:34 PM
Blueberry mead - how much blueberry? JustDave Mead Forum 6 04-14-2008 06:28 AM
help save my mead finetogether6969 Mead Forum 9 09-25-2007 12:46 PM
First mead in 8 years! malkore Mead Forum 2 09-03-2007 04:45 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS