Search results

I did not add the copper sulfate yet.

JohnT thanks I did do the bench testing as required using 1 drop, 2 drop etc. calculations say to use 1/2 oz for 16 gl. Sound right to you?

Starting the

Starting the copper sulfate testing today!

RW - the copper penny did a good job not 100% but a considerable difference.

Thanks I'll try that today. I can check for free SO2 will that work?

It has been oaked I was actually ready to bottle. The funny thing is the 1 gl of excess I have in a separate glass jug does not have the smell.

22 Brix before fermentation

It was from juice 6 gl buckets

It smells like a really strong alcohol. Cannot smell the wine at all, very over powering. Taste like someone mixed it with ever clear .

Let me smell this again when I get home at lunch. I don't think it smells like rotten egg but I could me wrong. I have 1 gallon excess and this is normal so whatever happened to the wine happened in the SS keg. The color is normal and not brownish. More to come. Thanks

Okay is there any method I can try?

Unfortunately something went wrong and when I went to bottle my Chilean Carmenere I got the smell. Not terribly but enough to know I have oxidation. I need some methods other than redules. I will try this first but what else is out there other than dumping 16 gl in the garden?

I had the same issue and was more than skeptical about buying a pump. So I had a Buon Vino Super Jet Wine Filter I was using to filter my wine. There it was right in front on me! I took the pump off the stand and mounted it to a piece of MDF with the switch. I now pump my wine from my basement...

Agree with (Kraftty/Mike) on the extra buckets, I ferment in the buckets and usually empty about a 1/3 of the bucket into another. Put them on a tarp and let them go. I am thinking you are purchasing some Chilean Juice? Hope you are taking a highway!

Take a look at these manuals for Red and White Winemaking. There is some great information on ph levels and the reasons why your ph should not be at the lower end ie 3.2 etc. for red and white winemaking. These are written by some of the top winemakers in the U.S. Not to say there isn't some...

Vineyards bulk age in oak barrels for up to 2 years!

You should test prior to bottling. What was your PH or are you hypothetically saying.

GreginND is spot on but unfortunately you need to test and see how much free SO2 is in your wine. There is the expensive method of buying a tester for a few hundred or the Aeration-Oxidation method which you can make yourself which is what I do.

Wine Groups are awesome. I live in Wilm. De. and we meet once a month at a host house (everyone brings a bottle of wine) Someone different each month. The great thing about this is we have 3 retired chemist whom are winemakers and the knowledge and support is endless! What is really nice is...