On Jan 8, 8:08 am, wrote:
On Jan 7, 5:25 pm, Joe Sallustio wrote:



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 -

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

Joe- Hide quoted text -

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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 -

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

Joe- Hide quoted text -

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Milk? how would I use that, and what are the supposed effects? Very
interesting.

There is a problem with milk, it leave some lactose behind. casein or
Kolorfine don't do that. 4 ounces skim to 5 gallons of stirred wine
if you want to try it