On Jan 7, 3:21*pm, pp wrote:
On Jan 7, 9:52*am, Joe Sallustio wrote:





On Jan 7, 12:39*pm, pp wrote:

On Jan 7, 5:09*am, wrote:

On Jan 7, 7:27*am, Joe Sallustio wrote:

On Jan 4, 10:23 am, wrote:

Ok so I racked it like 6 times. *3 of which were very splashy. *It
does taste and smell somewhat better. *We are leaving it in the glass
and will check it in a week, maybe repeat the process then. Any other
thoughts?

Marc,
I can't say this will help but it's worth the read. *I use it on
whites. *Oftentimes when I buy preprocessed juice it's dark when I get
it. * *It says it helps with 'stale' tastes.

http://www.thewinelab.com/_fileCabin...olorfine06.pdf

Joe

I had some other advice which was to add Bocksin. *Thoughts?

Bocksin is used for removing H2S - it doesn't sound like that's your
issue.

Pp- Hide quoted text -

- Show quoted text -

The link is for Kolorfine, not Bocksin. Skim or powdered milk might
work too.

Joe- Hide quoted text -

- Show quoted text -

Joe - I was responding to the OP's question about Bocksin - it's a one-
liner after your comment on Kolorfine...

Pp- Hide quoted text -

- Show quoted text -

I missed that, sorry. Bocksin doesn't seem like a good choice to me
either.

Joe