Lum:

Any issues with clarity after the dry yeast is added, assuming the wine
was already clear?

Thx,

Pp

On Jan 9, 10:58 am, "Lum Eisenman" > wrote:
> "JG" > wrote in rodigy.net...
>
>
>
>
>
> > Lum Eisenman wrote:
> > > "Ric" > wrote in message
> > ...
> > >> Are you real sure of the numbers, Lum? I don't have my chem texts with
> > >> me right now - will check tomorrow - but 3 ppm of copper sulfate sounds
> > >> pretty high --- anyone know the 'safe' limits of CuSO4? I thought it
> was
> > >> in the neighborhood of something less than 1 ppm.
>
> > >> Personally, I wouldn't want to drink wine with anything like 'too much'
> > >> CuSO4 in it.
>
> > >> At the very least - JG might want to consider bentonite fining the
> wine
> > >> in the hope of dropping some copper ions?
>
> > >>> Don't dump that wine yet Joe.
> > >>> The label on my jar of vitamins says........"each tablet contains 3
> > >>> milligrams of copper (150% of the minimum daily requirement)." If
> your
> > > wine
> > >>> contains 3 milligrams of copper per liter, one 750 liter bottle of
> wine
> > >>> would contain 2.25 milligrams of copper or just about the MDR of
> copper.
> > >>> I would drink the wine. But, I would make sure I didn't drink more
> than
> > > 3
> > >>> or 4 bottles per day.
> > >>> Lum
> > >>> Del Mar, California, USA
> > >>>www.geocities.com/lumeisenman
>
> > > I am NOT real sure of the numbers Rick.
> > > I am sure of the quote from the label on my vitamin bottle.
> > > I am also sure that Bentonite will not remove any significant amount of
> > > copper from wine. But, fining with dry yeast can reduce the copper
> content
> > > of wine considerably.
> > > Lum
>
> > Lum,
> > Can you outline the procedure for removing copper with dry yeast?
>
> > Thanks,
> > JoeThe procedure is very simple Joe.
>
> Add dry yeast to the wine, stir, rack the wine off the yeast lees after a
> week or two.
>
> Apparently, the metal ions adhere to the yeast sell membrane and are removed
> when the wine is racked off the yeast lees. Old (dead) yeast seems to be as
> good as fresh yeast, so I always save any old yeast just in case I need it
> to remove metal ion. I have used as much as 50 grams of dry yeast per
> 5-gallons of wine.
>
> Lum
> Del Mar, California, USAwww.geocities.com/lumeisenman- Hide quoted text -- Show quoted text -