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  1. R

    Sodium carbonate vs sodium percarbonate and barrels

    There are sulphur residues that are black left behind after burning sulphur sticks for 6 months. Last year I tried to see if just soaking with citric acid and SO2 overnight and rinsing and it did not remove the sulphur. If sulphur residues remain and I put in the wine, there could be H2S issues...
  2. R

    Sodium carbonate vs sodium percarbonate and barrels

    Oxyclean appears to include sodium percarbonate and carbonate (soda ash). I guess it is still better than using straight soda ash, but appears Proxyclean would contain sodium percarbonate without any soda ash. Might be an even better alternative? I'm unable to find any from winemaking sources in...
  3. R

    Sodium carbonate vs sodium percarbonate and barrels

    When I bought my 30 L oak barrel, the supplier sold me some soda ash (sodium carbonate). I've been burning sulphur sticks when kept empty and the instructions with the barrel say to use soda ash to clean it. Lately on a barrel supplier's webpage I read this is not the best choice as it strips...
  4. R

    Reduless and H2S

    Re-reading the article from Nanaimo Winemakers: http://nanaimowinemakers.com/adding-nitrogen-fermentations/ it depends on the approach we are using. I think neither of us is incorrect when it comes to the amount of YAN to add. Your approach is based on the average amount needed by yeast around...
  5. R

    Reduless and H2S

    Thanks, adding some nutrients earlier makes sense as you suggest. I will try next time. However, I don't agree with the much lower amount of YAN you suggests based on a couple of published documents I have found. It bases it on a list of yeasts and at various brix levels. It comes out to between...
  6. R

    Reduless and H2S

    Sorry, pressed the return key, please allow me to continue: Thanks, you raise some very good questions. I've just phoned an Eologist for Lallemend and she has been very helpful. After explaining what I will below here in a moment, to her over the phone, it looks like the 60 ppm of SO2 added at...
  7. R

    Reduless and H2S

    Thanks, you raise some very good questions. I've just phoned an Eologist for Lallemend and she has been very helpful. After explaining what I will below here in a moment, to her over the phone, it looks like the 60 ppm of SO2 added at the crush, yikes!
  8. R

    Reduless and H2S

    Thanks and I agree. I just spoke to Scott Labs and the source may be grapes that have been sprayed with sulphur given I seem to have added enough nutrients, but can't be sure. The consultant also mentioned there are other factors due to climate that is changing, etc. He also suggests I do some...
  9. R

    Reduless and H2S

    I have some Reduless and never used it before. I'm almost at the end of my fermentation with grapes and I encountered a bit of H2S odour starting around half way through the fermentation. I kept adding the nutrients in stages up to one third sugar depletion, did the splashing during punching the...
  10. R

    Smelly Ferment

    Thanks for your suggestions. Looks like a bit more food than calculated and more often in smaller increments is helping. Like you suggest other yeast alternatives, although that means limiting getting the profiles specific yeasts will give you. It's the overnight where one is not there, or while...
  11. R

    Smelly Ferment

    I must be missing some details as it seems I'm not doing everything correctly. I often get a smelly ferment, due to some H2S I'm getting the impression. I've spent weeks searching for information that leads me to believe if yeast do this it is because they are stressed due to certain factors...
  12. R

    How to use chromatography chemical safely and storage

    Thanks, really appreciate the help on this and the link to the MSDS sheet. Will take it out of fridge and store with other supplies. Glad it does not contain formaldehyde too.
  13. R

    How to use chromatography chemical safely and storage

    I've been doing chromatography for a while and have been wondering about how safe is using the chemical in the house. It is orange in colour. Also wondering if it contains formaldehyde. I've always used a respirator mask and while the chemical develops on the paper it has been hanging in my cold...
  14. R

    Ice Cider won't stop fermenting

    Thanks both of you for your help. Agree on how hard it is to stop it mid way like this. Usually a fermentation will stop once the level of alcohol becomes too toxic for the yeast and very little sugar left over. But when making ice wine or ice cider the 'style' is to have lots of sugar left over...
  15. R

    Ice Cider won't stop fermenting

    Thanks. Might reconsider trying sorbate and upping the SO2. I pressed frozen apples at 18F and fermented starting at 32 Brix. It took about 3 weeks to get to where I want it now at 14 Brix with TA of 14.7, alcohol estimated around 9.5%. If it goes beyond I would back sweeten, but slowly...
  16. R

    Ice Cider won't stop fermenting

    This is the second time I make an 'Ice' version of wine or cider. Last time I found it hard to stop the fermentation once it had reached the desired residual sugar and acidity and after I followed the directions I found in 'Winemaker Magazine'. This time I'm doing an Ice cider with the same...
  17. R

    Black oily substance from press

    Great idea, thanks Scooter68. Did the remainder of the apples this morning and this time I was ready and wiped anything that appeared.
  18. R

    Black oily substance from press

    I've been using my small stainless steel basket press for pressing apple slices frozen at around 20 degress F to make some ice cider when I started to notice a black oily substance coming out between the post in the middle and the plate that does the pressing. I think it is from the large...
  19. R

    Advice on cordon height

    You could try Syfilco, that is where I get my nets. Link is https://www.syfilco.on.ca/bird-netting. They are near Toronto however.
  20. R

    Advice on cordon height

    I just checked some of my nets and the good news is looks like they are wide enough for a cordon height of 5 or 6 feet after all. Like the idea of letting the growth all hang down with less maintenance and more sun exposure for the fruit. I'm now sold on the idea.
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