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03/15/2018 – Finally stable or “off the road to sulfur-stable wine”

Sometimes you’re not in control of your situation. Who does not know that?

Things just don’t go the way you want them to. And that’s how it is with wine and its development. In addition to the developments that you like to see in your wine, there are sudden character traits that suddenly surprise you, like in the course of raising children, and force you to act. Then they get rebellious.

This or something similar can be used to describe the yeasts in the wine. As if they would still have to go through puberty after fermentation. And then you have to be careful, because otherwise you’d have had wine or even more “It’s vinegar with the wine!”

In plain language, this means that – after you have sulphurised the wine once – you have to address the loss of sulphur. And of course: readjustment.

A little loss is usually normal during the first few weeks, but this should then settle down to normal levels.

If it doesn’t and there are signs of increased sulfur consumption, caution is advised and one must find out why this is the case.

Unfortunately, this can have many causes. One reason may be that the pH value is not correct. If it is too high, sulfur has no effect. Do you have to get there first…

However, it soon becomes clear that the pH value has an influence in many places. Not just with wine… Anyone who has paid close attention in chemistry class will suddenly find the connections extremely logical 😉 .

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