I made a pretty big mistake of using potassium metabisulphite in my bottled mead without fully understanding the beast. I have seen several recommendations to sulfite the finished wine because it prevents oxygen from binding and tainting the taste, so the way I went about doing this was adding just pinch-sized portions of the stuff (yes, a wonderful measuring system) into half of my bottles before corking, thinking that if anything I would undershot the dose. I was obviously wrong. As you can guess my bottles with sulfite now taste foul, bordering on a gag reflex.
I am a fool, but I at least have it nailed in my head not to dump anything without consulting the oracles. It's been a week now. Is there any way this can be saved or aged out or maybe even aired out if is a matter of gases?
I am a fool, but I at least have it nailed in my head not to dump anything without consulting the oracles. It's been a week now. Is there any way this can be saved or aged out or maybe even aired out if is a matter of gases?