dave whitney wrote:
> On Aug 24, 11:50 am, "ker_01" > wrote:
>> I used to make wine years ago, but never anything "professional". One thing
>> I avoided was the use of sulfites at the end of fermentation, as I have
>> several friends that are allergic/sensitive to them (causes migranes).
>>
>> I recently started brewing 2 5-gallon batches of cherry (slightly different
>> ingredients in each batch as an experiment) with two friends. They'd like
>> to kill the fermentation to avoid cork blowouts. Options seem to include
>> adding campden tablets to the final rack in a glass carboy, or using other
>> sulfites at the end.
>>
>> Any suggestions? One possibility for me is to bottle my share, then mix in
>> a sulfite to clean whatever is still in the carboy, and bottle it
>> immediately- but I always thought you had to leave it for 24 hours after
>> adding anything (I guess it gasses out of solution?). Maybe I could bottle
>> mine and backfill the carboy with CO2 from some suspended dry ice while
>> their sulfites clean up their shares?
>>
>> Looking for any suggestions-
>>
>> Thanks!
>> Keith
>
> Hey All. I also had similar curcumstance with raspberry wine. I cured
> it by racking into a sterile 5 gallon pot on the stove and warmed the
> wine to 180 deg. I just picked a number lower than boiling but not to
> low. Let cool to about 100 degrees and rack back into a sterile 5
> gallon demi. Let any dead lees settle then bottles a week later. Also
> back sweetened at time of bottling.
> Another alternative is force filtering.
> And another is UVC water treatment system for drining water. It will
> kill all bacteria and viruses.
>
> Dave Whitney

Would UVC work on wine? I'd think for red wines, the opacity of the
wine would be an issue, and I'd expect some bleaching. For whites, it
might be better, but UV breaks organic chemical bonds, and that could
affect the flavor profile. Interesting concept, though.

Gene