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Old 07-03-2011, 03:37 PM   #491
Captive
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Oct 2010
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Quote:
Originally Posted by WIP View Post
Are you sure you aren't confusing so2 with h2s? h2s is what causes the rotten egg sulfur smell and is caused by stressed yeast. so2 is added to wine to stabilize it.
You are correct WIP, got my sulfurs mixed up. Gettin' old I guess.


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Old 07-03-2011, 06:23 PM   #492
petey_c
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Captive/Lon, I used some wine must from a friend and added some Red Star Premier Cuvee, just to be on the safe side. The sulfur smell developed after I transferred to the final vessel and added kmeta, sorbate and sparkalloid. The temps throughout were 74F or less. I thought I'd whipped it enough, maybe not. I've whipped it for 30 secs a couple of times a day; continue or stop?
WIP, If there isn't any positive air pressure (like from fermentation), will the SP be able to push past the vodka in the airlock?
I guess I'll let it sit for awhile. Fortunately, I have enough brew in my pipeline to help me through these troubled times....



 
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Old 07-03-2011, 07:06 PM   #493
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So2 will evap over time. Just let it sit at room temp for a while under airlock (top up the vessel so it doesn't oxidize).

Once the so2 is in there, you have to be patient for it to calm down. You could even bottle it and wait, but that will take longer. Check it in a month.

Kmeta is so2, it sounds like you just added a little too much.

I do have a faster way to get rid of the so2 if you want to try it. You could even do a sample with it to see if it helps. Put some in a glass and stir it with a clean piece of copper for a couple of seconds. let it sit for a couple minutes and taste it to see if it is better, if it is better but not quite perfect, stir with the copper for a couple more seconds, repeat as necessary. If it works, use the copper to stir the whole vessel for 5 seconds or so, repeat as necessary. WARNING! Copper can be poisonous in too large of amounts, so don't use it TOO much. I would MAX your stir time in the large vessel at 15 seconds.
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Old 07-03-2011, 07:51 PM   #494
universe
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Oct 2008
Courtenay, BC
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Quick question. Clearing with Sparkolloid right now and its hazy at the bottom. Seems almost gel like. This normal?

http://www.universe.bookerb.com/sparkolloid.jpg

 
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Old 07-04-2011, 05:11 PM   #495
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I conducted an experiment of sorts. Overwhelming smell of sulfur when I first removed the lid. Tried a half ounce of SP last night. DRY, but no sulfur taste. Okay, I can back sweeten and deal with that. Left it alone overnight (working mids this week, 10pm-8am) and tried an ounce this morning (still had the initial blast of sulfur). Still okay. Added a half teaspoon of sugar (to the half ounce remaining); better but not great. Not like drinking a sulfuric acid/lemonade like I imagined. I'm gonna let it sit for a few. My next question to our distinguished panel of experts is, how much table sugar to add to back sweeten? It's about 6 gals and FG of .991 (~10.3% ABV). If I could get a low ball park and then increase from there before I bottle... Thanks, Pete

 
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Old 07-04-2011, 08:34 PM   #496
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Apr 2011
Compton, California
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Quote:
Originally Posted by petey_c
I conducted an experiment of sorts. Overwhelming smell of sulfur when I first removed the lid. Tried a half ounce of SP last night. DRY, but no sulfur taste. Okay, I can back sweeten and deal with that. Left it alone overnight (working mids this week, 10pm-8am) and tried an ounce this morning (still had the initial blast of sulfur). Still okay. Added a half teaspoon of sugar (to the half ounce remaining); better but not great. Not like drinking a sulfuric acid/lemonade like I imagined. I'm gonna let it sit for a few. My next question to our distinguished panel of experts is, how much table sugar to add to back sweeten? It's about 6 gals and FG of .991 (~10.3% ABV). If I could get a low ball park and then increase from there before I bottle... Thanks, Pete
What I did was add 6 cups of sugar in a pot added just enough water to completely dissolve then added it in portions until it was to my girlfriends taste!!

 
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Old 07-05-2011, 03:17 PM   #497
WIP
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I pulled a 1/2 gallon sample and added a measured amount of sugar until it tasted right. Then converted the amount of sugar to match the rest of the batch.
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Old 07-05-2011, 07:19 PM   #498
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WIP, that sounds too much like math... just kidding. Performed a more realistic test like Cjacquette81 did, though on a much smaller scale. 1 oz. (aprox.) with ~1/2 tsp. sugar. Poured over ice and served to SWMBO.
Also, RTFI (Read The Fine Instructions!), "Rack into a clean, sanitized carboy, add 6 cups sugar, and stir to dissolve." Oh, that's how much sugar to back sweeten. derp

 
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Old 07-05-2011, 10:02 PM   #499
dinnerstick
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Nov 2010
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tasted my first pee batch finally after giving it 4 weeks post-chemical bombardment, at which time it tasted nasty, and Man it's Delicious!! far more body than i expected, really quite winey, tangy, slightly sweet, it's great. 1.004 and no more.
i kegged it but poured a quick sample after a few days to let some long lost relatives on a quick visit try it, and over the next few hours they made about 8 return trips to the tap! not sure i even want it carbed after trying it still. and definitely would not want it any sweeter than it is

 
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Old 07-07-2011, 05:18 AM   #500
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Decided to bottle my pee today (actually yesterday). 19 liters. Since my fermenter didn't have a valve and I don't have a siphon, I poured it gently onto the sugar. Had a sample while bottling and it was pretty good. When I get home later today, I'll throw a bottle in the fridge and sample it again in a couple of days. Now, I just have to solve the problem of two empty fermenters.....



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