- Nov 18, 2018
- Reaction score
- Sherwood Park, Alberta, Canada
my SO2 goal is:Riceguy..................Did I understand you correctly that one Campden tab can treat 5 gallons? If that is so I have screwed up royally because I added five Campden tabs to a 5 gallon batch. Is there anyway I can reverse/treat that batch?...........................Dizzy
Rice-guy, If I am reading this correctly, and to implant it in my VERY novice brain, when racking #2, #3, or #4 one would add 1/8 tsp. of K-meta (because that would = the 25 ppm meta)? I thought 1/4 tsp. was to be used at each racking?...................DizzyYou did not screw up, you just added a lot of meta all at once, and most folks won’t be able to taste it. Worst case, ,,, I occasionally do an “OH! sugar” as adding a slug of Kmeta to a pail of cherries or yesterday to gooseberry and finding that the pigment is NOT SO2 stable and my nice pink or red color is gone.(FYI SO2 is used to decolonize the artificially colored candy fruit you find in Christmas stollen) (a Campden tablet is about 0.5 grams)
my SO2 goal is:
crush/ primary . . . . 50 ppm meta . . . 0.190 gm/gallon. . 0.050 gm/liter
rack #2,#3,etc. . . . . 25 ppm meta . . . 0.095 gm/gallon . . .0.025 gm/liter
bottle sweet white . 80 ppm meta . . . 0.303 gm/gallon . . .0.080 gm/liter
bottle dry white . . . 60 ppm meta . . . 0.227 gm/gallon . . .0.060 gm/liter
bottle dry red . . . . . 40 ppm meta . . . 0.152 gm/gallon . . .0.040 gm/ liter
*ref:Growing Grapes and Making Wine in Cold Climates, pg92
table ref: Jack Keller
*from experience 1 tsp meta powder = 5.9n grams or 1/4 tsp per 5 gallon carboy gives approx 50 ppm.
*you can cut a Campden tablet to approximate less chemical weight
*Younger folk keep mentioning a sulphite calculator on the web ex Winemaking Magazine. If I was lazy or did not own a Vinmetrica to make life simple I would assume zero SO2 at each transfer and add Kmeta as recommended which hopefully produces a bit above target. ,,,, acetaldehyde is the main risk and most folks taste it at a low concentration, 150 mg/liter
*As a fruit wine maker I control pH and run low, 3.2 to 3.3 target which means a higher percentage of the meta is available as SO2 the active chemical.
In being a wine judge I have observed a lot of home wine makers produce tastable acetaldehyde. . . SO! . . . you are better of with more rather than less!
Ok....my rhubarb wine is at 6 months. About to bottle it and it’s amazingly clear. But, it still has a slight bitter taste.
can someone have an idea why?
will it go away with aging?
im about to bottle it and hoping it will go away with aging.
* to create a vacuum usually is done with a vacuum pump, some of us have dedicated pumps, others have garage tools like a break bleeder or wine tools like a vacuvin (used to preserve wine, a small vacuum pump) From your answer I will guess you haven’t collected unusual tools.I’m not sure what you mean by pulling a vacuum. Can you explain?
And, how do I prevent residual CO2 with future wine?
Ok, no, I don’t have a vacuum pump. Are you saying that would suck the CO2 out of the wine?* to create a vacuum usually is done with a vacuum pump, some of us have dedicated pumps, others have garage tools like a break bleeder or wine tools like a vacuvin (used to preserve wine, a small vacuum pump) From your answer I will guess you haven’t collected unusual tools.
* CO2 is your friend since it helps flush oxygen out. Yes it has a flavor similar to seltzer water and is in sodas with sweeteners so it can be a good as well as a bad. For your rhubarb I would pull a sample glass (or jelly jar),, microwave for 45 seconds,, then stir with a spoon to whip the gas out,, allow it to cool and then taste it again to see if the objectionable flavor is gone. (if flavor remains the issue isn’t CO2)
The process of removing CO2 is called degassing, kits will tell one to stir your carboy with a wine whip on a drill or a long spoon. At 6 months under an airlock it should be pretty good, just evaporating by itself,,,, if so, we need to get more feel for how much “slight” is. ex. cranberry juice has sweet notes first followed by acid followed by a longer lasting bitter, this is just the way God made that fruit.
Again sugar is used in fruit juices and sodas to balance flavor, have you tried this? The US beverage market is dominated by sweet flavors.
In the original post in this thread I described my original process.justsipn, I've been wanting to try a rhubarb wine, could you message me your recipe?
Thanks, Someone in this thread went through the whole process of back sweetening in a post. I'll try to find that and follow his process.Most non-grape wines benefit from a bit of sweetening. Doesn't have to be a lot, but it completely changes the perception of the wine.
If you backsweeten, you need to add potassium sorbate and potassium metabisulfite to prevent a renewed fermentation in the bottle.
Fermcalc is your friend! FermCalc Winemaking CalculatorThanks, Someone in this thread went through the whole process of back sweetening in a post. I'll try to find that and follow his process.
Question though, if my SG is .998 and I want to get to 1.000, is there generally an idea of how much sugar in a 5 gallon carboy that would take? Since I have never done this before, I have no idea if it would be a tablespoon or 3 cups.
IMO that is the not the best approach. The SG is not important, it's the taste. I use this method:Question though, if my SG is .998 and I want to get to 1.000, is there generally an idea of how much sugar in a 5 gallon carboy that would take? Since I have never done this before, I have no idea if it would be a tablespoon or 3 cups.
OK...thanks. That is what I would like to do. Calculating the amount of sugar for 5 gallons based off of a 4 oz sample seemed to me to be something that could be really off. In cooking, sometimes something like a seasoning can't easily be proportioned to large quantities from a normal recipe. I was thinking the same here.IMO that is the not the best approach. The SG is not important, it's the taste. I use this method:
Stabilize the wine with sorbate and sulfite to prevent a renewed fermentation. Pour a small glass of the base wine and reserve it. Add 1/4 cup sugar to the carboy and stir well (sugar syrup blends better). Taste the wine, and contrast against the base wine as you feel the need.
Repeat until you think the wine needs just a bit more -- then stop. [Remember that's it's much harder to take the sugar back out than to put more in.]
This can be done in 1/8 cup increments, or any measure you desire. IME 1/4 cup increments works for 5 US gallon carboys, but everyone has different tastes.
Some folks advocate bench testing, e.g., make up small samples in glasses and taste, choosing your favorite. This requires correctly figuring out how much sugar went into the chosen sample and then correctly extrapolating how much sugar to add to the carboy. I find that more difficult to get right. If you do this, add half the calculated amount of sugar and stir well. Add in increments, stirring and tasting. If you calculated wrong, this helps prevent making an overly sweet wine.
Either way, record your final SG so you'll know the residual sugar.