"Frank Mirigliano" > wrote in message
...
> wrote:
> > Thanks for helping!! I guess the wine is going sour on me, not really
> > vinegar??? I started with a "kit" wine and then a juice concentrate
> > wine. They just smelled "sour" after secondary fermentation. I top
> > off to leave the 2 inch. head space recomended??? I even use bleach
> > before "one seep" for cleaning. Our water is very hard, but I use
> > reverse osmosis, oterwise our water is not drinkable.
> > thanks again, I will not give up!!!
> >
> > Norm
> >
> Hi Norm
> Snip....
> As far as cleaning goes, why use bleach? There is a risk of
> contamination of TCA. Once the contamination happens it can't be fixed. >
Why play a game you can't win?
>Snip.....
> Regards
>
> Frank
Frank,
I'm not sure what you mean by "can't win."
TCA is certainly a potential problem, and some wineries have had terrible
problems caused by chlorine.
On the other hand, bleach is cheap, readily available and hypochlorite
kills everything a winemaker is interested in including spores.
I have been cleaning winery floors since I was 14 (61 years). I have never
experienced a TCA problem, so I continue to use it.
I suppose I will have a catastrophic TCA problem one of these days, and then
I will come over to your side of the fence.
Regards,
Lum
Del Mar, California, USA