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Sulphur Stick

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adrianvas12

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Hello - I was wondering if anyone has ever used the Sulphur Stick to sanitize and treat glass carboy and fermented juice.
Part of the wine making process I was told is to treat the carboy with a burning sulphur stick - next, syphon the wine through the smoke accumulated in the carboy. This should help.

My question is - is this the proper way? If so, how much should I use? I noticed a "sulph" taste after I did.

Thank you.
Adrian
 

salcoco

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A sulfur stick is used to sanitize a barrel. there is no way you can control the amount of SO2 that will be added by the smoke, therefore the sulfur taste and smell. Use a solution of 3 grams KMeta, 11 grams of tartaric acid in a gallon of water to rinse out a carboy also place in a spray bottle and spray tools used in toughing the way. Follow the rule of 1/4 teaspoon of K-Meta per five gallons to purge oxygen and keep bacteria at bay in your wine.
 

Tenbears

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Hello - I was wondering if anyone has ever used the Sulphur Stick to sanitize and treat glass carboy and fermented juice.
Part of the wine making process I was told is to treat the carboy with a burning sulphur stick - next, syphon the wine through the smoke accumulated in the carboy. This should help.

My question is - is this the proper way? If so, how much should I use? I noticed a "sulph" taste after I did.

Thank you.
Adrian
That was the preferred method. In the Roman empire in 18 BC!
 

adrianvas12

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Thank you for your answer.
So you think this is not the proper way - great then. I should stop doing this.
Maybe a silly question - what is the purpose of K-Meta vs. the sulphur stick? Also, do you think that the taste will go away or the wine is all lost now?

Thank you.
Adrian
 

salcoco

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The sulfur stick while burning creates the SO2 environment to sanitize the barrel. K-Meta is in a powder form. It can be used in liquid form to sanitize surfaces and tools. it also is a oxygen scavenger and bacteria inhibitor so when added to wine perform these two function. there are other chemical that can be used to clean and sanitize surfaces. K-Meta is not a cleaner just a bacteria inhibiter.
 

adrianvas12

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Thank you for your response - what about the wine? Do you think is ruined? Or will the sulphure taste eventually go away?
 

sour_grapes

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I noticed a "sulph" taste after I did.
Thank you for your response - what about the wine? Do you think is ruined? Or will the sulphure taste eventually go away?
Which kind of "sulphur taste"? I am guessing this is like a burnt match? (As opposed to rotten egg, :f or sewer gas, or cooked cabbage, or burnt rubber?)

If burnt match, then I believe this will dissipate in time. (I am not an expert, however.)
 

adrianvas12

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Yes - it is the burned match.
OK - I will keep an eye on it.
Again thank you for your feedback - very useful.
 

salcoco

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it will dissipate. If desired you can splash rack it and the sulfur will dissipate quicker.
 

adrianvas12

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What is exactly splash racking? Transfer the wine from a carboy to another using a funnel? I read that on the forums ....
 

salcoco

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when racking hold the tubing in the receiving carboy against the inside of the glass so that a spray pattern develops . this exposes the wine to more air and dissipate the sulfur quickly. don't worry about oxidizing as you have plenty of so2 protection.
 

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