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Old 02-10-2011, 06:11 PM   #1
jayareo
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Nov 2009
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All - I am attempting to reproduce a home-made akin to Dogfish Head Red&White. I have the belgian ale portion in primary right now. I intend to add 10% volume of Pinot Noir in secondary, then bottle. The wine would be off the shelf - fermented and bottled.

My question is this : should I be thinking about adding yeast into this solution before bottling - will the sulfites in the wine kill my ale yeasts? Maybe the alcohol in the wine AND the sulfites combined would??

Opinions and experience welcomed :-)

 
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Old 02-10-2011, 07:51 PM   #2
Homercidal
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My opinion is you shouldn't taint beer with the presence of wine!

 
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Old 02-10-2011, 07:52 PM   #3
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And the real answer I think is that the sulfites will be fine. Isn't a campden tablet just sulfite? After a short time it becomes inactive for reasons I don't understand.

But yeah, don't wine the beer, dude!

 
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Old 02-10-2011, 08:02 PM   #4
ffemt1974
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Actually it all depends on how much that wine has been sulfited before being bottled. Too much sulfite will kill yeast. Not sure if it will be enough to actually kill the beer yeast. They make sulfite tests to check to see how much sulfite is actually in the wine.

 
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Old 02-10-2011, 09:04 PM   #5
DoctorCAD
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Quote:
Originally Posted by Homercidal View Post
My opinion is you shouldn't taint beer with the presence of wine!
Or the other way around!

 
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Old 02-11-2011, 12:27 AM   #6
WIP
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If you want to remove the sulfite. Expose the wine to copper for a short time. For a few gallons we stir a 2" by 2" piece of copper pipe for 10 seconds.

Copper attaches itself the sulfur and dissolves it. This will not remove all of the sulfites, but it will remove enough to maybe save your yeast.
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Old 02-11-2011, 01:26 AM   #7
DoctorCAD
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Quote:
Originally Posted by WIP View Post
If you want to remove the sulfite. Expose the wine to copper for a short time. For a few gallons we stir a 2" by 2" piece of copper pipe for 10 seconds.

Copper attaches itself the sulfur and dissolves it. This will not remove all of the sulfites, but it will remove enough to maybe save your yeast.
You do know that copper can be a poison????

 
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Old 02-11-2011, 02:55 AM   #8
WIP
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If over used. I am talking seconds. Not long enough. It is a delicate process. I should have put a warning on that post. I apologize.

In small amounts (if you want to play with this) do not expose wine to copper for more than a couple of seconds. It is a powerful and TOXIC metal.
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Old 02-11-2011, 03:33 AM   #9
roadymi
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Copper is used extensively in plumbing systems and brewing systems. I don't see that there is a thing to worry about. Now if you were dumping copper flakes in your wine........would be a different story.

 
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Old 02-11-2011, 04:12 AM   #10
mattco
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My house has copper plumbing. Is anyone really suggesting stirring wine with a piece of copper is a health issue? Come on...

 
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