|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| 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. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
15-08-2004, 08:35 AM
|
|||
|
|||
"Dr Paul Dowrick" wrote in message ... Hi Folks I have had a lot of problems with oxidation in apple wine. Is there any problem with putting a quater of a campden tablet in each bottle prior to corking? I suspect you've been using too much sulfite, too early. Try sulfiting the wine for the first time _after_ fermentation, when the wine goes dry. Let all the browning that's going to happen, happen _early_. The brown stuff drops out with the spent yeast, and when you finally do add sulfite, the wine turns a pale greenish-yellow. At least that's what happens with grapes. Tom S 
|
|
15-08-2004, 08:35 AM
|
|||
|
|||
|
"Dr Paul Dowrick" wrote in message ... Hi Folks I have had a lot of problems with oxidation in apple wine. Is there any problem with putting a quater of a campden tablet in each bottle prior to corking? I suspect you've been using too much sulfite, too early. Try sulfiting the wine for the first time _after_ fermentation, when the wine goes dry. Let all the browning that's going to happen, happen _early_. The brown stuff drops out with the spent yeast, and when you finally do add sulfite, the wine turns a pale greenish-yellow. At least that's what happens with grapes. Tom S
|
|
15-08-2004, 10:36 AM
|
|||
|
|||
|
"Tom S" wrote in message
. .. "Dr Paul Dowrick" wrote in message ... Hi Folks I have had a lot of problems with oxidation in apple wine. Is there any problem with putting a quater of a campden tablet in each bottle prior to corking? I suspect you've been using too much sulfite, too early. Try sulfiting the wine for the first time _after_ fermentation, when the wine goes dry. Let all the browning that's going to happen, happen _early_. The brown stuff drops out with the spent yeast, and when you finally do add sulfite, the wine turns a pale greenish-yellow. At least that's what happens with grapes. That seems to fly in the face of everything I've read!
|
|
15-08-2004, 10:36 AM
|
|||
|
|||
|
"Tom S" wrote in message
. .. "Dr Paul Dowrick" wrote in message ... Hi Folks I have had a lot of problems with oxidation in apple wine. Is there any problem with putting a quater of a campden tablet in each bottle prior to corking? I suspect you've been using too much sulfite, too early. Try sulfiting the wine for the first time _after_ fermentation, when the wine goes dry. Let all the browning that's going to happen, happen _early_. The brown stuff drops out with the spent yeast, and when you finally do add sulfite, the wine turns a pale greenish-yellow. At least that's what happens with grapes. That seems to fly in the face of everything I've read!
|
|
15-08-2004, 02:30 PM
|
|||
|
|||
|
Paul, you should be using Campden (or the unadulterated potassium
metabisulfite) during the entire winemaking process. Apple juice sucks up oxygen readily, so protecting it at the outset is very important. Still, protecting it before bottling is better than not protecting it at all. But I would add the Campden to the bulk wine and then bottle it. The tablet needs to be crushed very finely (like flour) and then thoroughly dissolved in the wine. This takes a lot of stirring (best to dissolve the powder in a little warm water, do most of the stirring there, and add that to the wine) and you would only want to do that once (in bulk) as opposed to doing it X number of times for X bottles of wine. Jack Keller, "The Winemaking Home Page" http://winemaking.jackkeller.net/
|
|
15-08-2004, 02:30 PM
|
|||
|
|||
|
Paul, you should be using Campden (or the unadulterated potassium
metabisulfite) during the entire winemaking process. Apple juice sucks up oxygen readily, so protecting it at the outset is very important. Still, protecting it before bottling is better than not protecting it at all. But I would add the Campden to the bulk wine and then bottle it. The tablet needs to be crushed very finely (like flour) and then thoroughly dissolved in the wine. This takes a lot of stirring (best to dissolve the powder in a little warm water, do most of the stirring there, and add that to the wine) and you would only want to do that once (in bulk) as opposed to doing it X number of times for X bottles of wine. Jack Keller, "The Winemaking Home Page" http://winemaking.jackkeller.net/
|
|
15-08-2004, 06:21 PM
|
|||
|
|||
|
"News" wrote in message ... "Tom S" wrote in message . .. "Dr Paul Dowrick" wrote in message ... Hi Folks I have had a lot of problems with oxidation in apple wine. Is there any problem with putting a quater of a campden tablet in each bottle prior to corking? I suspect you've been using too much sulfite, too early. Try sulfiting the wine for the first time _after_ fermentation, when the wine goes dry. Let all the browning that's going to happen, happen _early_. The brown stuff drops out with the spent yeast, and when you finally do add sulfite, the wine turns a pale greenish-yellow. At least that's what happens with grapes. That seems to fly in the face of everything I've read! Yeah, I know, but it works with grapes. (Notice my disclaimer at the end.) What would it cost you to try it though? Apple juice is pretty cheap, and so are sugar and yeast. Spend $5 on an experiment and see what happens. Be sure to post the results. :^) Tom S
|
|
15-08-2004, 06:21 PM
|
|||
|
|||
|
"News" wrote in message ... "Tom S" wrote in message . .. "Dr Paul Dowrick" wrote in message ... Hi Folks I have had a lot of problems with oxidation in apple wine. Is there any problem with putting a quater of a campden tablet in each bottle prior to corking? I suspect you've been using too much sulfite, too early. Try sulfiting the wine for the first time _after_ fermentation, when the wine goes dry. Let all the browning that's going to happen, happen _early_. The brown stuff drops out with the spent yeast, and when you finally do add sulfite, the wine turns a pale greenish-yellow. At least that's what happens with grapes. That seems to fly in the face of everything I've read! Yeah, I know, but it works with grapes. (Notice my disclaimer at the end.) What would it cost you to try it though? Apple juice is pretty cheap, and so are sugar and yeast. Spend $5 on an experiment and see what happens. Be sure to post the results. :^) Tom S
|
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Finding specific Wine Chiller and Bottle Warmer online to buy | C. Smith | Wine | 1 | 28-06-2004 04:02 PM |
| Comparing bottle A vs bottle B over a couple of weeks | P G | Wine | 5 | 13-05-2004 09:22 PM |
| Open That Bottle Night, Feb. 28 | jj@unspameljefe.net | Wine | 1 | 24-02-2004 02:30 PM |
| TN: Bourgogne, Bdx, and bottle variation at Jaboulet | Dale Williams | Wine | 0 | 14-02-2004 08:05 PM |
| What's a "jerobam?" | Matt Shepherd | Winemaking | 11 | 07-10-2003 05:28 PM |
Linear Mode
