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?

"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

"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?

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?
>
>

It depends on whether that SO2 is free or bound. If free, peroxide will
work. If you're really keen, I can give you the formula to calculate how
much you need (I don't have it handy, but a quick net search will probably
find it for you). I'd also advocate doing it to a small sample first, to
check that it works without oxidising your flavours.

Cheers,

Andrew
"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?
>
>

i would have to agree with a previous post that if you rack and
introduce some oxygen it will tend to reduce the sulfite levels.

you'll need some age after the rack too, though.

best,
gus


"Andrew L Drumm" > wrote in message >...
> It depends on whether that SO2 is free or bound. If free, peroxide will
> work. If you're really keen, I can give you the formula to calculate how
> much you need (I don't have it handy, but a quick net search will probably
> find it for you). I'd also advocate doing it to a small sample first, to
> check that it works without oxidising your flavours.
>
> Cheers,
>
> Andrew
> "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?
> >
> >

Thanks for everyone's reply.


"gus" > wrote in message
m...
> i would have to agree with a previous post that if you rack and
> introduce some oxygen it will tend to reduce the sulfite levels.
>
> you'll need some age after the rack too, though.
>
> best,
> gus
>
>
> "Andrew L Drumm" > wrote in message
>...
> > It depends on whether that SO2 is free or bound. If free, peroxide will
> > work. If you're really keen, I can give you the formula to calculate how
> > much you need (I don't have it handy, but a quick net search will
probably
> > find it for you). I'd also advocate doing it to a small sample first, to
> > check that it works without oxidising your flavours.
> >
> > Cheers,
> >
> > Andrew
> > "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?
> > >
> > >