On Jan 3, 1:08*pm, Joe Sallustio > wrote:
> On Jan 3, 12:19*pm, "Lum" > wrote:
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> > > wrote in message
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> ...
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> > > 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 -
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> - Show quoted text -

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