We made a mistake and now we are paying. Our port, which is about 20%
alcohol was left in a 5 gallon barrel without topping up for about 6
weeks- oops. And given the alcohol content, we had skipped adding SO2
other than initially to the primary. (of course the wine we are making
didn't receive much SO2 either and it is testing above 50ppm
regardless. Anyhow, we tasted it last night with the intent to top off
and what we found was a musty port. We topped up and added 1 camden
tablet per gallon (5), but have deep concerns. What to do? To give
you a sense of the level of mustiness, it wasn't readily appearant to
taste until I smelled it. Then I could taste it. It doesn't
necessarily blow you away or anything (provided you pinch your nose
before drinking it .
Any help would be greatly appreciated. Thanks

wrote in message
...
We made a mistake and now we are paying. Our port, which is about 20%
alcohol was left in a 5 gallon barrel without topping up for about 6
weeks- oops. And given the alcohol content, we had skipped adding SO2
other than initially to the primary. (of course the wine we are making
didn't receive much SO2 either and it is testing above 50ppm
regardless. Anyhow, we tasted it last night with the intent to top off
and what we found was a musty port. We topped up and added 1 camden
tablet per gallon (5), but have deep concerns. What to do? To give
you a sense of the level of mustiness, it wasn't readily appearant to
taste until I smelled it. Then I could taste it. It doesn't
necessarily blow you away or anything (provided you pinch your nose
before drinking it .
Any help would be greatly appreciated. Thanks

Tawny Port is made by aging Port (low in SO2) in partially filled barrels
for years. So, the musty character in your wine probably came from the
barrel (small barrels are known to be difficult to store).

I would get the wine out of that barrel. Then rack the wine with lots of
splashing several times and try to blow off as much musty character as
possible. With all that aeration, you may end up with a tawny Port but you
may be able to save the wine.

Good luck.

Lum

On Jan 3, 12:19*pm, "Lum" wrote:
wrote in message

...

We made a mistake and now we are paying. *Our port, which is about 20%
alcohol was left in a 5 gallon barrel without topping up for about 6
weeks- oops. *And given the alcohol content, we had skipped adding SO2
other than initially to the primary. (of course the wine we are making
didn't receive much SO2 either and it is testing above 50ppm
regardless. Anyhow, we tasted it last night with the intent to top off
and what we found was a musty port. *We topped up and added 1 camden
tablet per gallon (5), but have deep concerns. What to do? * To give
you a sense of the level of mustiness, it wasn't readily appearant to
taste until I smelled it. Then I could taste it. *It doesn't
necessarily blow you away or anything (provided you pinch your nose
before drinking it .
Any help would be greatly appreciated. Thanks

Tawny Port is made by aging Port (low in SO2) in partially filled barrels
for years. *So, the musty character in your wine probably came from the
barrel (small barrels are known to be difficult to store).

I would get the wine out of that barrel. *Then rack the wine with lots of
splashing several times and try to blow off as much musty character as
possible. *With all that aeration, you may end up with a tawny Port but you
may be able to save the wine.

Good luck.

Lum

Hi Lum!
I just referenced your book on another thread.

Marc,
I had some off smells start up on a white and did as Lum suggests and
it made a world of difference. If it gets dark it may end up a sherry
but I like sherry...

Joe

Joe

On Jan 3, 1:08*pm, Joe Sallustio wrote:
On Jan 3, 12:19*pm, "Lum" wrote:





wrote in message

...

We made a mistake and now we are paying. *Our port, which is about 20%
alcohol was left in a 5 gallon barrel without topping up for about 6
weeks- oops. *And given the alcohol content, we had skipped adding SO2
other than initially to the primary. (of course the wine we are making
didn't receive much SO2 either and it is testing above 50ppm
regardless. Anyhow, we tasted it last night with the intent to top off
and what we found was a musty port. *We topped up and added 1 camden
tablet per gallon (5), but have deep concerns. What to do? * To give
you a sense of the level of mustiness, it wasn't readily appearant to
taste until I smelled it. Then I could taste it. *It doesn't
necessarily blow you away or anything (provided you pinch your nose
before drinking it .
Any help would be greatly appreciated. Thanks

Tawny Port is made by aging Port (low in SO2) in partially filled barrels
for years. *So, the musty character in your wine probably came from the
barrel (small barrels are known to be difficult to store).

I would get the wine out of that barrel. *Then rack the wine with lots of
splashing several times and try to blow off as much musty character as
possible. *With all that aeration, you may end up with a tawny Port but you
may be able to save the wine.

Good luck.

Lum

Hi Lum!
I just referenced your book on another thread.

Marc,
I had some off smells start up on a white and did as Lum suggests and
it made a world of difference. *If it gets dark it may end up a sherry
but I like sherry...

Joe

Joe- Hide quoted text -

- Show quoted text -

Thanks guys. I will try that out and finish the fermentation in a
carboy.

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?

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

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?

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

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

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

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

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 -

- 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- Hide quoted text -

- Show quoted text -

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

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 -

- 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- Hide quoted text -

- Show quoted text -

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