seth8530
The Atomic Wine Maker
'I don't KNOW anything...it's all a guess... the pics show and tell enough info for me to make a decision, though. I did read somewhere, that 3 drops per glass was enough to cancel out the Sulfites from that glass. I did some measuring and guessing, and that motivated me to come to my "quantity" for addition.
On the last batch of wine, neither of the two 5 gallon carboys, "Foamed", when nutrient, energizer, or Camden Tabs were added. Well, maybe a slight release with the Camden tabs, but nothing even close to the reaction that I saw, yesterday.
Thanks to the Mythbusters, I somewhat understand Nucleation.
I can't remember what reacts with CO2, though... (it might have been a sweetener or preservative....a Sulfite?)
Accurately.....you are right! But, I'll try to be pretty close.
I'm guessing,....... trying to make small steps, noticing and noting what changes what, and trying to keep a positive attitude. I haven't thrown in the towel, yet.
I have come to some realizations and conclusions, though.
I appreciate your input...you're unlike a few of the others who have a "Short Rod" and a "mouthful of opinion."
I tried to let it go, but my high dollar airlock exploded. I was forced to make some changes.
You did suggest the Splash Racking,.... I even said that I was gonna do it....Somehow I "bought" the Hydrogen Peroxide theory.
I figured that Sulfur and Sulfites are different...kinda like Oxygen and Oxides..... yeah, they have the same molecule, but they are "altered."
Hopefully, I have been able to answer your questions.
I am glad you are trying to learn and your do not give up attitude is a good thing to have but I tend to not like to guess around with my chemicals way too much. But that is just me, and my background has created that kind of disposition in myself.
If this does not turn out I would take it as a live and learn experience ( I have had some pretty rough ones before). It is easy to make more dragon's blood. I would at this point just let the dragon's blood do whatever it is going to do at this point. I myself would be weary of drinking it due to the peroxide in it ( a perhaps illogical fear) but that is just me.
As far as yeast sulfite production, I am pretty sure that the sulfur produced by the wine is of the safe form released by Kmeta just simply misnamed. Ie sulfur=S sulfite =SO2 But people call SO2 generated by yeast as Sulfur=S...
However, I wish you the best of luck and do not get discouraged.
