This is an extremely desparate technique but you could use hydrogen
peroxide. I'm not sure of the dosage and you could oxidize the wine if
you use too much. I'd rack vigorously instead.

On Feb 10, 3:13*pm, (Shane Badham) wrote:
> Hi,
>
> I have a Chard kit wine which seems to have a harsh sulphur dioxide
> taste. Its now a month old and I had hoped it would dissipate.
>
> Short of pouring it from demijohn to demijohn, has anyone any other
> suggestions.
>
> --
> Thanks and regards, Shane.
> "A closed mouth gathers no feet!"
> Email: Beware the invalid word! shane at wonk dot demon dot co dot uk
> Website:http://www.wonk.demon.co.uk/