Woodbee
Senior Member
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- Feb 2, 2009
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I bottled up 2.5 gallons of Pear Anise Maderia fresh out of the Estufa. Put a new batch in. It is from a Mulled Elderberry batch. Then bottled the remainder. I was grinnin. Everything was Cool. Then I went to rack a batch of Peach and one of Blackberry Aughhhhhhhhhhh. Hydrogen Sulfide. The peach is bad and the Blackberry not quite so. But still there.
I think I know the error of my ways. Last week I was going to rack them both and found the lees without a real good stratification. The Peach was cloudy for half of the carboy with very little firm sediment on the bottom. So I decided to just degass and wait to do it this weekend. I pulled gas off of the peach for almost 20 mins. and half that long on the blackberry. The sediments settled out nicely this week. Both are still fermenting a little. The taste last week was just about what I would have expected. I left a couple of small glass of the wine on the window sill last night. The peach has just a slight smell this AM and no off smell to the blackberry. Both taste OK.
I splash racked the peach last night and again this AM. And splashed the blackberry this AM.
Question here is if Hydrogen Sulfide is a desolved gas, can I pull it out with my vacume pump? Also knowing that splashing tends to lead to Oxidation, Would pulling a 20 lb vacum help this as well? I am just sick about this.
Through searching threads here and looking at all of my books, I see that using copper can have some benifits. I don't think I am willing to put copper sulfate in solution. But what about this stuff about stiring with a copper pipe of maiking a whisk out of copper wire? Also instead of actually splashing it back and forth, could I reverse my pump and put in a bubbleing tube?
I used a Lavin K1-116 Montpellier yeat and I used 2 tsp nutrient along with all of the normal stuff. I did use a larger dose of Peptic Enzyme 8 tsp.
HELP PLEASE.
I think I know the error of my ways. Last week I was going to rack them both and found the lees without a real good stratification. The Peach was cloudy for half of the carboy with very little firm sediment on the bottom. So I decided to just degass and wait to do it this weekend. I pulled gas off of the peach for almost 20 mins. and half that long on the blackberry. The sediments settled out nicely this week. Both are still fermenting a little. The taste last week was just about what I would have expected. I left a couple of small glass of the wine on the window sill last night. The peach has just a slight smell this AM and no off smell to the blackberry. Both taste OK.
I splash racked the peach last night and again this AM. And splashed the blackberry this AM.
Question here is if Hydrogen Sulfide is a desolved gas, can I pull it out with my vacume pump? Also knowing that splashing tends to lead to Oxidation, Would pulling a 20 lb vacum help this as well? I am just sick about this.
Through searching threads here and looking at all of my books, I see that using copper can have some benifits. I don't think I am willing to put copper sulfate in solution. But what about this stuff about stiring with a copper pipe of maiking a whisk out of copper wire? Also instead of actually splashing it back and forth, could I reverse my pump and put in a bubbleing tube?
I used a Lavin K1-116 Montpellier yeat and I used 2 tsp nutrient along with all of the normal stuff. I did use a larger dose of Peptic Enzyme 8 tsp.
HELP PLEASE.
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