I was listening to an old episode of Robert Linders wine talk (a podcast, not sure about the name). But one winemaker said he had overaged a wine in a barrel and the wine had oxidized. He added activated carbon to fix the wine.
I, too, have done this recently. By not topping up enough, and not adding enough So2 (k-meta), I can taste a slight bit of oxidation. Too much for me to enjoy the wine. Possible that others will not notice.
Right now I have the wine in a corny keg under gas. I was thinking of adding some activated carbon to help rid the wine of the oxidation. So a few questions...
Where does one get activated carbon, and how much to add. I was thinking of cutting a brand new britta water filter open and putting in a few tablespoons of the activated carbon into the wine. Then let it age a month and rack it off. Anyone have a science background to tell me if this poses a health concern? Or if it would do the job?
Thanks in advance,
Ryan
I, too, have done this recently. By not topping up enough, and not adding enough So2 (k-meta), I can taste a slight bit of oxidation. Too much for me to enjoy the wine. Possible that others will not notice.
Right now I have the wine in a corny keg under gas. I was thinking of adding some activated carbon to help rid the wine of the oxidation. So a few questions...
Where does one get activated carbon, and how much to add. I was thinking of cutting a brand new britta water filter open and putting in a few tablespoons of the activated carbon into the wine. Then let it age a month and rack it off. Anyone have a science background to tell me if this poses a health concern? Or if it would do the job?
Thanks in advance,
Ryan