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Over-Sulfited Wine

TroubleShooting

Jared Hermany — Allentown, Pennsylvania asks,
Q

I screwed up my wine pretty badly by adding 3 tsp of potassium metabisulfite to 3 gallons (11 L) of Concord and the same to my Niagara. I had my wine tested by a local lab and they alerted me to the fact that my free SO2 was excessively high — 15 and 18 times what it should be. Do you have any recommendations as to how I can fix this? It has been suggested that I agitate it to mix air into the wine. Is the wine salvageable? In the unrealistic event I would be able to get these sulfites down to acceptable levels, do you think that this type of constant agitation would alter the flavor of the wine?

A
Oh boy, oh boy, oh boy. Sounds like you have a lot of sulfur dioxide in that wine! Assuming standard FSO2 for bottled wine being around 25 ppm, am I correct in interpreting 15-18 times higher “than what it should be” to be around 375 ppm FSO2? If that’s the case, I think you are way too high to “wait it out” or to try to agitate the wine in hopes of oxidizing it. I really think your only hope, and it’s a slim one since the remedy might be worse than the disease, is to use hydrogen peroxide to try to remove it. Hydrogen peroxide (yes, the 3% stuff you can buy at the pharmacy) is a very strong oxidizer. In fact, at high concentrations (not available at the pharmacy) it’s such an “instant” oxidizer that it is used as a propellant in rocketry! Even if you’re using the “diluted stuff” it’s still important to treat it with respect and to mix it carefully into wine. Because sulfur dioxide is so easily-oxidizable, hydrogen peroxide naturally “finds” the easily-oxidized SO2
Response by Alison Crowe.