wobbly_bob
New Member
Hello
doctor I have a problem
I have 25 bottles of Kenridge classic "cabernet sauvignon" that I bottled in January -- I made a mistake of adding a bit to much of sodium metabisulphite before bottling. When I sampled a bottle just after bottling it had a real strong sulphur nose to it -- now it has mellowed a bit and has a slight burnt match/sulphur nose to it which is not nice -- the thing is it tastes really really good.
Does anyone know if this sulphur nose will ever disappear??
I was thinking of emptying all 25 bottles back into a carboy and somehow treating it before rebottling.
any thoughts would be highly welcome
thanks
doctor I have a problem
I have 25 bottles of Kenridge classic "cabernet sauvignon" that I bottled in January -- I made a mistake of adding a bit to much of sodium metabisulphite before bottling. When I sampled a bottle just after bottling it had a real strong sulphur nose to it -- now it has mellowed a bit and has a slight burnt match/sulphur nose to it which is not nice -- the thing is it tastes really really good.
Does anyone know if this sulphur nose will ever disappear??
I was thinking of emptying all 25 bottles back into a carboy and somehow treating it before rebottling.
any thoughts would be highly welcome
thanks