My problem is simply this, my boyfriend is in NY hospital after a car
accident. His grape order came in last saturday. Me and my siter
crushed/destemmed the batch with this machine I gave him for his
birthday, and put it in the fermentors yesterday. Today still at 61F.
I can't fly up to get him down since this hurricane Jeanne closed
Tampa airport untill tomorrow. I know how much this grape/wine thingy
means to him. We checked and adjusted the TA, that was simply enough.
But we have problem with the So2, sulfur. I tried a whole kit of
Titrets. Every time we tried to do what it said, we get nowhere.
Inserting the titret and pushing down on the bar the whole thing just
sucks up whaterwer it can. Somehow I just can't get it to suck up just
a little bit of the wine at the time... Obviously we are doing
something wrong. I hate to leave without having controlled the
Sulfure. My siter will pitch yeast whenever the temp have reached 70f.

I have been helping making wine with my friend for the past few years
and really like the process/result but have much to learn. If anyone
could help me figure this sulfure kit thingy out I would be very
grateful. They claim the airport is open tomorrow at 11am. I like to
have this Sulfure done by then. Or I just will go for 1 tablet/5
gal?!! (Tablets=camden)

Sherri,

Sherri - What kind of grapes? Are you making a white or red wine. If a red
wine don't add any sulfite (Campden tablets). Just add the yeast. If a
white wine add the Campden tablets according to the bottle label. If it is
a white wine and you have some refrigerator space let the juice settle for a
day or two. Then rack off the clear juice and add the yeast. If you can't
cold soak the juice just go ahead and add the yeast. Be sure to hydrate the
yeast before you add it...according to the label directions.

Bill Frazier
Olathe, Kansas USA

"sherri" wrote in message
m...
My problem is simply this, my boyfriend is in NY hospital after a car
accident. His grape order came in last saturday. Me and my siter
crushed/destemmed the batch with this machine I gave him for his
birthday, and put it in the fermentors yesterday. Today still at 61F.
I can't fly up to get him down since this hurricane Jeanne closed
Tampa airport untill tomorrow. I know how much this grape/wine thingy
means to him. We checked and adjusted the TA, that was simply enough.
But we have problem with the So2, sulfur. I tried a whole kit of
Titrets. Every time we tried to do what it said, we get nowhere.
Inserting the titret and pushing down on the bar the whole thing just
sucks up whaterwer it can. Somehow I just can't get it to suck up just
a little bit of the wine at the time... Obviously we are doing
something wrong. I hate to leave without having controlled the
Sulfure. My siter will pitch yeast whenever the temp have reached 70f.

I have been helping making wine with my friend for the past few years
and really like the process/result but have much to learn. If anyone
could help me figure this sulfure kit thingy out I would be very
grateful. They claim the airport is open tomorrow at 11am. I like to
have this Sulfure done by then. Or I just will go for 1 tablet/5
gal?!! (Tablets=camden)

Sherri,