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 -
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> > > > - 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 -
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> > 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