"Shaun Rimmer" > wrote in message
...
>
> Hi folks! Been a while ',;~}~
>
>
> Well, a bunch of wine I made last year (mainly from plums, about 40lb -
man,
> THAT was some tough processing, like the other new post mentioned) went
all
> mercaptany on me (as I mentioned last I posted here...), and I couldn't
get
> rid of it on its own.
>
> I decided I'd 'strip' the wine (~30+ litres, rather high % abv, guessing
17%
> or so), and then flavour it afterward with whatever I feel like using
(gonna
> split it and use sloes with some for certain - other
> fruits/herbs/spices/combos for the rest) to make mild 'liqueurs'. (put so
> much damned effort into making it, I'm not letting it escape me
> *completely*, heheheh..._
>
> Managed to find some activated charcoal (my wife found it for me), came in
a
> bag, in suspension - enough to treat 'up to 25 L'. Figured it was worth a
> shot.
>
> There weren't any instructions, so I just did what it mentioned in an old
> wine book (for eliminating slight off/'mousey' flavours etc.), but used
the
> whole lot - tipped it in, shook it up and left it - been about 5 days, and
> it's lost a fair amount of colour, and a reasonable portion of the bad
> tastes (can now actually taste the ETOH 'flavour', if you will).
>
> My thinking is to add more, as I guess 'up to 25 L' means it will manage
> that much, if the aim is only to remove a slight off flavour?
>
> What further advice would you knowledgeable folks suggest I follow? How
does
> one eliminate the traces of fine particle carbon that don't settle (I'm
not
> in a position to filter this wine any)?
>
> Should one do as I did with this stuff - just dump it in, mix well, then
> leave it to settle, or should one agitate it regularly for a few days to
> improve particle/bulk of wine contact?
>
> As ever, thanks in advance for any help ',;~}~
>
> Cheers!
>
> Shaun aRe

Nobody here any ideas then?

',;~}~

Shaun aRe