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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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Hello All,
BASF has a product called Divergan HM that removed heavy metals from wine and beer. Has anyone used this product after CuSO4 treatment?? Also, does anyone have a source to buy?? CHEERS TO ALL!!! Aaron "Clyde Gill" > wrote in message om... > 0.1 ppm as Cu = 0.15 ml of 1% CuSO4 per Gallon of wine (cellar > addition) > = 0.1 ml of 0.05% CuSO4 per 120 ml of wine (lab > trials) > > Legal limit of residual Cu here in the US for commercial wine is 0.5 > ppm. > Copper haze can form in whites with as low as 0.4 ppm residual Cu. > > > H2S (and other sulfides) will fatique the nose very quickly, so I > always setup a trial doing several samples (0.4 - 0.1 ppm) and check > from the largest dosage to the smallest. > > Like most fining trials, results will be slightly off, usually to the > lesser side. One possible cause for this is that the dilution rate is > dramatically different from actual cellar procedures, but human error > in measuring small quantities probably has a larger role. I tend to > bump my results up by at least 0.05 ppm. In other words, if trials > dictate an addition of 0.3 ml of 1% CuSoO4 per Gallon, I would > probably add 0.35 ml. > > As Lum already pointed out, presence of CuSO4 tends to hasten > oxidation, so SO2 levels need to be kept at appropriate levels while > treating the wine. > > Also, almost all finings will reduce free SO2 levels to some degree, > so monitoring levels before and after becomes very important. > > > > > > > > > > clyde > > Steelville, Missouri, USofA > > http://www.PeacefulBend.com > > http://www.vinic.com |
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