I'm no expert on remedying this, but I believe folks have commonly said to
rack or pour with a lot of splashing. You would aerate the wine but on some
level, your very high SO2 level will combat this while at the same time you
are reducing the level.


"TechnoShroom" > wrote in message
om...
> "Bill" > wrote in message
> om...
> > "TechnoShroom" > wrote in message
> .com>...
> > > I was adding potassium metabisulfite to a cider prior to bottling and
> > > totally screwed up my measurement. Now there is ~200 ppm in the cider.
> What
> > > course of action should I take to correct this?
> >
> > The ATF - now the TTB - allows a level of 350ppm. I'd suggest you
> > drink it, if the taste isn't affected.
> > Bill
>
> The problem is it gives me a near instant headache. Although there is a
> very, very slight odor I can taste it. I was reading about adding hydrogen
> peroxide. This seems a little extreme to me. Are there other alternatives?
>
>