Re: H2s odor still lingering


Yes it sounds as if it may be too late but I'm on vacation this week
and would like to try and remedy this asap which means I will not
get the book in time.

I picked up a 10g container of blue crystals Cupric Sulfate Crystals
CusO45H2O at the local homebrew shop but they didn't have any info on
how to use it and there's no user info on the container so I dug around

the internet and found an article that said (a 0.1% solution added at
about 0.5% ml per gallon will give about 0.3% ppm but do not exceed
..05% copper).


It also read that the copper will settle to the bottom in a black form
but recommended fining with bentonite after racking.


If your comfortable giving me the info on how to come up with this
measurement I'd appreciate it and will most likely do a trial starting
with 1/2 the recommended amount.


Actually I made 3 batches of blackberry 2 using D47 and one with 71B
ending up with 6 gallons each in secondary and all developed H2s most
likely due to the Pot Meta which I added before hand to kill off
bacteria but
I did aerate and add DAP beforehand and a smaller amount on a daily
basis when stirring. The fermentation appeared to go well and nothing
to punch down on this one because I added
the Pot Meta and let set for a couple of days gently stirring twice a
day then extracted the juice which made life a whole lot easier
bypassing all the fluff when transferring from primary.


Also on the sanitary end I've made well over a hundred batches of beer
and about 25 batches of wines and meads knock on wood I never had an
infection problem in the past ( I'm a sanitary nut) but I guess you
never know when the bug will strike, hopefully the slight musty odor
will disappear after treatment or a transfer or two along with some
bulk aging.

Rick



Joe Sallustio wrote:
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

.

Relevant Pages

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