Re: H2s odor still lingering
- From: "Joe Sallustio" <joe_sallo@xxxxxxxxxxx>
- Date: 30 Jul 2006 16:10:34 -0700
Not sure how that would help, I think you might want to consider Copper
Sulfate. An old trick to add a little copper to the wine was to rack
it through some copper tubing but you are running out of time if this
has been going on for months. Copper in foodstuffs is considered a
poison at some point so it's nothing to fool around with.
Margalit describes a simple procedure to see if copper sulfate will
work in 'Winery Technology and Operations'; if you can't get a copy of
it Ii can sum it up in a post.
Joe
Rick wrote:
I have a large batch of blackberry (18 gallons) that I started in early
April of this year which developed H2s in the primary, I splashed
transferred and treated with Bocksin but several months later I can
still notice a slight H2s odor?
Does anyone have a cure for this residual odor, I thought I read
somewhere in the past that treating with Potassium Sorbate may help but
can't remember any details.
Rick
.
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