Thanks Warren - appreciated ',;~}~

Shaun aRe

"Warren Place" > wrote in message
.edu...
> Check my prof's lecture page 74 of
> http://wineserver.ucdavis.edu/lfbiss...ection%205.pdf
>
> and page 47 of:
>
http://wineserver.ucdavis.edu/lfbiss...ual%202002.pdf
>
>
> On Thu, 24 Jun 2004, Shaun Rimmer wrote:
>
> >
> > "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
> >
> >
> >
>
> Warren Place