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I make a fair bit of fruit wine and the stuff that doesn't turn out usually goes through the still.
Today I put 40 litres of wine (pear and cherry&plum) through the still.
The pear wine had a HUGE amount of potassium metabisulphate in it. Far too much to drink and highly noticeable on the nose.
When the heads came off the smell of sulphate nearly knocked me over - the smell continued for about 2 litres then started to dissipate.
I ended up with about 10 litres of 50%.
So here is the question - can the alcohol be saved?
is there a way to remove the k-meta?
I suppose I could double/triple/quadruple the distillation and remove the heads each time but maybe not worth it.
Any thoughts?
Thanks

Kick the bucket over.

There have been methods proposed on the forum, but I've never tried them because I've known from the start not to use SO2 for distilling. Try the search function, but don't search for K-Metta. 'Campden' or 'Potassium metabisulfite' might find them.