"Egis/CORE" > wrote in message
...
|
| I recently had two test batches of Apple and Okra Blossom (at least I
| think it was okra, I have only a translation from Thai to go by)
| develop a rotten Egg odor -- probably from a lack of DHP.
|
| In the past I have cured this problem by adding DHP and vigorous
| racking, with much splashing.
|
| Having read several messages here mentioning the use of copper to
| counter H2O I stripped several inches of stranded copper electrical
| wire and suspended it in the two batches. The first batch (apple) was
| about 6 Lt. and I left the copper in the must for about four hours,
| while I went to the market. When I returned the rotton egg odor had
| completely disassipated. In the second batch (okra), about 1.5 Lt. I
| suspended the copper in the must for one hour and the smell was
| completely disassipated.
|
| My question is that while this method seems to work, as far as
| disassipating oders, have I unwittingly caused myself other problems
| with metal contamination that I am unaware of?
|
| In closing; I have read Lum's book and reviewed Jack's site but find
| no specific references. I might also comment that here in Thailand
| there is a real scaricity of any information regarding wine making.
|
| Cheers,
|
| Bruce
| (k4556atinetdotcodotth)
|
|
| Cheers,
|
| Bruce
| (k4556atinetdotcodotth)