So I messed up in a rather large way. I tend to not add much for sulphite but trialing barrel aging and the word is to keep up the s02 levels.
I added 100 PPM (only had residual of 4 when tested). Wanted to add 50ppm, but because it was just racked and new barrel it was suggested 75 ppm as it will eat up that 25ppm with racking and the first month. Then I messed up my math...double whammy
Cider at pH 3.75
SG 1.000
ABV 8-10% (it's a blend of a number of ciders)
Whiskey barrel
Anyways - it smells sulfury (and I'm a sulfur sensitive person) and has an almost salty taste. I was LOVELY before the addition too. It's been 6 weeks.
I was thinking of adding some sugar to bring it to 1.01 or so and some yeast and seeing if I can blow off some of that sulfur. Trying a 1L test batch using EC1118
Even blending it down isn't great and it's my biggest volume (of course).
Suggestions?
Thanks in advance
I added 100 PPM (only had residual of 4 when tested). Wanted to add 50ppm, but because it was just racked and new barrel it was suggested 75 ppm as it will eat up that 25ppm with racking and the first month. Then I messed up my math...double whammy
Cider at pH 3.75
SG 1.000
ABV 8-10% (it's a blend of a number of ciders)
Whiskey barrel
Anyways - it smells sulfury (and I'm a sulfur sensitive person) and has an almost salty taste. I was LOVELY before the addition too. It's been 6 weeks.
I was thinking of adding some sugar to bring it to 1.01 or so and some yeast and seeing if I can blow off some of that sulfur. Trying a 1L test batch using EC1118
Even blending it down isn't great and it's my biggest volume (of course).
Suggestions?
Thanks in advance