Just came across this article on possible ways to eliminate TCA in tainted wine.
Here's the link:
http://www.westchesterwinemakers.co...or-haloanisoles-in-general-probably-not-much/
The article explains that saran wrap is one way and there are a couple other ways as well such as special filter pads.
I've had a few corked bottles here and there over the years and not sure what the source. Maybe some of the corks, or could be my practice to clean the floor with bleach and lately I've stopped doing this. Been wondering if the fumes from the bleach could potentially contaminate my oak chips in a zip lock bag in the same room where I've used bleach and whether I should throw them out so not to take a chance?
Rob
Here's the link:
http://www.westchesterwinemakers.co...or-haloanisoles-in-general-probably-not-much/
The article explains that saran wrap is one way and there are a couple other ways as well such as special filter pads.
I've had a few corked bottles here and there over the years and not sure what the source. Maybe some of the corks, or could be my practice to clean the floor with bleach and lately I've stopped doing this. Been wondering if the fumes from the bleach could potentially contaminate my oak chips in a zip lock bag in the same room where I've used bleach and whether I should throw them out so not to take a chance?
Rob
