OK. I'm out of the pail and into the carboy. In ten days I'll add sulfites.
Potassium and Sorbate.
Put some of the hose dregs of my Shiraz kit in a wine glass to observe and
study. Uggg. That smell. New wine?! I think this is what I thought was the
"sulfite" smell. Now, upon reflection, it really may be only new-yeasty-wine
smell. Am I correct? This was the haunting smell which was in bottle after
bottle of one of my relative's wine making attempts. Really, it put me off
home made wine. His anyway. Was this just "wine before it's time"? I by
contrast am not impatient. Can I benefit by leaving the wine in the
secondary for a longer period of time? Where can I use time as tool to
improve my wine prior to bottling? Thx.