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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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All,
I pressed a Cab at <1 Brix. No issues. It is still bubbling in the carboys. There is quite a lot of gross lees in the bottom of the carboys and I am concerned about H2S. Then again, it would seem that the CO2 might carry the H2S off with it out the airlock. So, the question is, do I wait till it is done fermenting so I don't end with a slightly sweet Cab? Or do I rack now to avoid a potential H2S problem? Thanks in advance! Joe |
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![]() On Nov 17, 10:45 am, JG > wrote: > All, > I pressed a Cab at <1 Brix. No issues. It is still bubbling in the > carboys. There is quite a lot of gross lees in the bottom of the > carboys and I am concerned about H2S. Then again, it would seem that > the CO2 might carry the H2S off with it out the airlock. So, the > question is, do I wait till it is done fermenting so I don't end with a > slightly sweet Cab? Or do I rack now to avoid a potential H2S problem? > > Thanks in advance! > > Joe At this stage I'd wait until it's dry but monitor the smell closely - the CO2 won't help much if you get H2S. You can also stir the lees once a week or so, it will also help the yeast . I do this pretty regularly without H2S issues (knock on wood) if the ferment was clean. I used to rack off the gross lees early before but got a stuck Merlot that way in a very similar situation you are in. These days I usually wait until complete dryness before pressing. Pp Pp |
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IMHO - if there truly are 'gross lees', I would argue for racking. Getting
it off of the lees is the easiest way to avoid H2S problems. Obviously, at this stage, minimizing oxidation during racking is important. > All, > I pressed a Cab at <1 Brix. No issues. It is still bubbling in the > carboys. There is quite a lot of gross lees in the bottom of the carboys > and I am concerned about H2S. Then again, it would seem that the CO2 > might carry the H2S off with it out the airlock. So, the question is, do > I wait till it is done fermenting so I don't end with a slightly sweet > Cab? Or do I rack now to avoid a potential H2S problem? > > Thanks in advance! > > Joe |
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![]() JG wrote: > All, > I pressed a Cab at <1 Brix. No issues. It is still bubbling in the > carboys. There is quite a lot of gross lees in the bottom of the > carboys and I am concerned about H2S. Then again, it would seem that > the CO2 might carry the H2S off with it out the airlock. So, the > question is, do I wait till it is done fermenting so I don't end with a > slightly sweet Cab? Or do I rack now to avoid a potential H2S problem? > > Thanks in advance! > > Joe Add 1 part per million (ppm) copper sulphate while there is still some yeast activity. Any excess copper will be chelated by the yeast, and you will clean up a lot of the pong. Leave on gross lees until dry, then rack. James. |
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![]() > Add 1 part per million (ppm) copper sulphate while there is still some > yeast activity. Any excess copper will be chelated by the yeast, and you > will clean up a lot of the pong. Leave on gross lees until dry, then rack. I don't see a need for this if there are no off smells, stirring the lees is a safer option in my opinion. I would not mess with copper sulphate unless I had to personally. Joe |
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I agree completely with Joe. Copper sulfate is nasty stuff - and unless
there is a real necessity, I would absolutely avoid it. The OP was simply asking - "I'm worried about possible H2S, should I rack?" Clearly this is not a black and white answer; some suggest 'no, wait until complete or until a smell is noticeable'. For my own part, I have found I can reduce the incidence of H2S by racking off of gross lees as quickly as possible. > I don't see a need for this if there are no off smells, stirring the > lees is a safer option in my opinion. I would not mess with copper > sulphate unless I had to personally. > > Joe > > |
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Maybe the best thing to do here is check the residual sugar now with
Clinitest; if it's at 0.2% it's dry. > For my own part, I have found I > can reduce the incidence of H2S by racking off of gross lees as quickly as > possible. My feelings also. Joe |
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JG wrote:
> All, > I pressed a Cab at <1 Brix. No issues. It is still bubbling in the > carboys. There is quite a lot of gross lees in the bottom of the > carboys and I am concerned about H2S. Then again, it would seem that > the CO2 might carry the H2S off with it out the airlock. So, the > question is, do I wait till it is done fermenting so I don't end with a > slightly sweet Cab? Or do I rack now to avoid a potential H2S problem? > > Thanks in advance! > > Joe Thanks to all for your help. I really appreciate it. Joe |
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