adrianvas12
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- Apr 22, 2014
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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
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