Poppyseed Cellars

I racked the wine out of the carboys into the cleaned primary containers, with lots of aeration. I could really smell the H2S. Then I racked back into the cleaned carboys.

I also added another 30 ppm SO2, because of the aeration. I might have killed the malolactic bacteria, but I need to clean up the H2S. I can worry about the MLF later.

This entry was posted on Saturday, October 18th, 2008 at 9:00 am and is filed under 2008 Riebli Valley Syrah. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.