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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Rubber flavor from carboy stopper
I just bottled my first batch of wine this weekend. I used the drilled
rubber carboy stoppers for my airlocks on this batch. After bottling I had maybe 400 mls of wine left and decided to drink it rather than pour it out. I detected a slight rubber flavor in the wine obviously from the carboy stopper. It wasn't terribly noticeable but was still there. Is this something that will dissipate after it ages in the bottle? I have several other wines nearing completion and will need to be bottled soon. I'm going to be disappointed if after all of this work this rubber flavor is going to be evident in all of them after I pull the cork this fall. What can I do to avoid this in the future, if at all? Thanks! Jeff |
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Rubber flavor from carboy stopper
Rubber stoppers will not impart any flavors to the wine.
I rather think there is something else going on. Does it smell / taste sulphuric ? Luc J Scott wrote: > I just bottled my first batch of wine this weekend. I used the drilled > rubber carboy stoppers for my airlocks on this batch. After bottling I > had maybe 400 mls of wine left and decided to drink it rather than pour it > out. I detected a slight rubber flavor in the wine obviously from the > carboy > stopper. It wasn't terribly noticeable but was still there. Is this > something that will dissipate after it ages in the bottle? I have several > other wines nearing completion and will need to be bottled soon. I'm > going to be disappointed if after all of this work this rubber flavor is > going to > be evident in all of them after I pull the cork this fall. What can I do > to avoid this in the future, if at all? > > Thanks! Jeff -- http://www.wijnmaker.blogspot.com/ |
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Rubber flavor from carboy stopper
Jeff:
Can you please explain how the rubber stopper (which isn't made of rubber) came in contact with the wine? Or somehow imparted it's flavour to the wine? Steve On Sun, 18 May 2008 19:47:42 -0500, "J Scott" > wrote: >I just bottled my first batch of wine this weekend. I used the drilled >rubber carboy stoppers for my airlocks on this batch. After bottling I had >maybe 400 mls of wine left and decided to drink it rather than pour it out. >I detected a slight rubber flavor in the wine obviously from the carboy >stopper. It wasn't terribly noticeable but was still there. Is this >something that will dissipate after it ages in the bottle? I have several >other wines nearing completion and will need to be bottled soon. I'm going >to be disappointed if after all of this work this rubber flavor is going to >be evident in all of them after I pull the cork this fall. What can I do to >avoid this in the future, if at all? > >Thanks! Jeff > |
Posted to rec.crafts.winemaking
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Rubber flavor from carboy stopper
J Scott wrote:
> I just bottled my first batch of wine this > weekend. I used the drilled > rubber carboy stoppers for my airlocks on this > batch. After bottling I had maybe 400 mls of > wine left and decided to drink it rather than > pour it out. I detected a slight rubber flavor > in the wine obviously from the carboy > stopper. It wasn't terribly noticeable but was > still there. Is this > something that will dissipate after it ages in > the bottle? I have several > other wines nearing completion and will need to > be bottled soon. I'm going to be disappointed > if after all of this work this rubber flavor is > going to > be evident in all of them after I pull the cork > this fall. What can I do to avoid this in the > future, if at all? > > Thanks! Jeff Suspect mercaptans and not the stoppers. What you smell is possibly a result of reductive reactions. Some of the things that can prevent this are keeping your pH below 3.7, proper level of SO2 and sanitary wine making. BTW - sanitary does not mean sterile. |
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Rubber flavor from carboy stopper
Actually, Steve, the stoppers are indeed rubber. The catalog from which I
ordered them clearly said "rubber stoppers" and below it said "gum rubber". The wine did not come into contact with the stoppers which is why I am puzzled. |
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Rubber flavor from carboy stopper
On May 19, 7:34*pm, "J Scott" > wrote:
> Actually, Steve, the stoppers are indeed rubber. *The catalog from which I > ordered them clearly said "rubber stoppers" and below it said "gum rubber".. > The wine did not come into contact with the stoppers which is why I am > puzzled. I would agree with Paul. This likely has nothing to do with the stoppers, especially if they don't come in contact with the wine. One side note, white stoppers seem to be food grade, black ones may not be. Does it smell like natural gas? The tracer they add to natural gas (which is odorless) is mercaptan; another description is skunk. You can turn that around if it hasn't been affected for a long period of time. Joe |
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