How long does campdon protect wine from bacteria?

Discussion in 'Tutorials, Calculators, Wine Logs & Yeast Charts' started by Merrywine, Nov 2, 2019.

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  1. Nov 2, 2019 #1

    Merrywine

    Merrywine

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    Short story. I had mead bulk aging in a 1 gallon carboy and the solid bung popped out, I don’t know how long ago this happened, but today I discovered it. The fruit flies (about a dozen) were still floating. I smelled the mead and did not detect any vinegar aroma, removed the dead insects and covered the mouth of the carboy.

    The question I have is does the campdon I used when racking a few months ago continue to protect against bacteria? Should I just give it another treatment of campdon? Just drink it before it turns? What would those of you with more experience do in this situation? Thanks!
     
  2. Nov 2, 2019 #2

    salcoco

    salcoco

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    I would add K-meta it protection wanes over a three month period. if bulk ageing I would rack every three months and add K-meta. Use powder form easier to apply requires 1/4 tsp per 5 gallons.
     
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  3. Nov 2, 2019 #3

    Rice_Guy

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    metabisulphite / campden does not have a date where it expires, it is consumed by molecules with a high oxidation potential (ex oxygen). The answer is maybe it is still active, , how much is still present? Under normal, sealed storage with no added oxygen it will last. About five years back, I opened a 1978 gallon of mom’s raspberry wine from the basement which was still good.
    You have a lot of unknowns therefore it is a good precaution.
    My first concern would be oxidized ethyl alcohol (acetaldehyde) since you know oxygen was added, acetobacter (volatile acidity) is also possible but not 100% certain.
    I like saloco’s suggestion of sprinkle powder, in part because the carboy has been quiescent and damage is higher on the surface.
     
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  4. Nov 3, 2019 #4

    Merrywine

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    Thank you for the information, this was a very tasty mead, I’ll taste it then treat it and sealing up good.
     

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