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- Nov 23, 2019
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Just to clarify, the plan is to use a drill and mixer for punchdowns?
Stir the wine vigorously now to drive off the H2S. If you have it, you'll certainly know it when you start stirring. My understanding is there are two issues involved -- one is stressed yeast producing H2S and the other is the H2S forming mercaptans. K-meta and stirring will handle the H2S.I added a double dose of SO2 and the SG is just about 0.998. As I understand it, splash racking is helpful prior to going towards something like Reduless. While I want to nip this early, should I wait a few days until the gross lees are somewhat compacted and rack off of them and then splash rack?
Stir the wine vigorously now to drive off the H2S. If you have it, you'll certainly know it when you start stirring. My understanding is there are two issues involved -- one is stressed yeast producing H2S and the other is the H2S forming mercaptans. K-meta and stirring will handle the H2S.
Since you caught it early, that may be all that is necessary. Don't be in a hurry to use Reduless, unless you need it.
IMO that's a good approach.Understood - if the gross lees have settled out but not yet compacted, I imagine racking off them would be helpful as well? I could then let the collected gross lees compact and see how that segregated wine fares. If good, add back, if not, feed the septic system.
Racked off the gross lees into 54L demijohns and the smell is ever so slight. I’ll stir a few more times for that and to help the release of CO2. Should the stirring (using a lees stirrer / degasser) draw down air or just enough to release gas?I think your estimates of must/finished wine are in the right ballpark. The calculation that I use comes out a bit higher: 828lb (0.414T) = 53gal/200L finished wine, 88gal/333L must of which 31gal/117L is must solids
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