'Stripping' a wine with activated charcoal:
 

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

'Stripping' a wine with activated charcoal:
 

"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

'Stripping' a wine with activated charcoal:
 

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

'Stripping' a wine with activated charcoal:
 

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