Sulphour Taste In Kit

[carlos]

Recently Made A Peach Wine From Kit , Finished Fermentation Last Week No Problem Tasted Fine
Added Wine Stabiliser , Fining And Flavour Sachets , A Week Later It Tastes Of Sulphour And Reeks Of It
Is This Normal ?
Can I Avoid This In Future By Not Adding The Stabiliser Or Getting A Different Kind ?
Ive Not Had This Problem With The Wines Ive Made From Juice Base Only This Kit
Cheers
Carl

 

[Yooper]

I don't know what kind of kit you used, or the ingredients, so I'm taking a guess here but I think it'll be fine. Your stabilizer pack probably included potassium metabisulfite which really smells sulphourous in large doses. I bet that it was included to protect the wine, and a peach wine would be very delicate smelling, so the aroma of the sulfite would overpower it initially.

Sulfites fade with time, so I would bet that it will fade. Another thing that will help alot is to open the bottle and decant it about an hour before serving. Most kits intructions say to open the first bottle at least a month of bottling- you get some weird things with wine like "bottle shock" before the first month is up. Wine that is racked and bottled seems to need some time to open up, and get over the move, and adding chemicals adds to that.

Did your kit tell you to open a bottle in just one week? That seems really odd to me.

 

[carlos]

Cheers Yooper
Yeh The Kit Did Say It Could Be Drunk After 3 Weeks Including Brew Time , Guess They Lied No Biggy Ill Give It A Month , Was Gonna Bottle Last Night Ill Give It A While Now

 

[Yooper]

Oh, you can bottle it if it's ready. The time in the bottle will allow it to settle down a bit. Just don't be in too much of a rush to drink!

Many kits say "ready in 4 weeks!" or some such thing, and I guess technically they are. You notice they don't say "GOOD in 4 weeks!", though!