Matthew,

Freezing won't kill the mold, but it will halt its growth.

Not to worry, though; a dose of sulfite when you thaw them out will stun the
wild stuff and allow your wine yeast to gain a head start. A quick strong
fermentation won't allow much chance of spoilage. Any off note that might
develop can be ascribed to "complexity", ....yeah... complexity.

I'd proceed as usual after thawing.

HTH

Mike MTM, Cokesbury, New Jersey, USA

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How much sulfite per pound of blackberries? Since I'm doing a few wines
from fresh fruit (mostly use kits), I'm running into problems slowly and one
at a time...


> wrote in message
...
> Matthew,
>
> Freezing won't kill the mold, but it will halt its growth.
>
> Not to worry, though; a dose of sulfite when you thaw them out will stun
> the
> wild stuff and allow your wine yeast to gain a head start. A quick strong
> fermentation won't allow much chance of spoilage. Any off note that might
> develop can be ascribed to "complexity", ....yeah... complexity.
>
> I'd proceed as usual after thawing.
>
> HTH
>
> Mike MTM, Cokesbury, New Jersey, USA
>
> Posted Via Usenet.com Premium Usenet Newsgroup Services
> ----------------------------------------------------------
> ** SPEED ** RETENTION ** COMPLETION ** ANONYMITY **
> ----------------------------------------------------------
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Matthew,

Hmmm.... Ordinarily I'd say about 1/4 tsp per 5 gal bucket, call it 20 lbs.,
of grapes. Since you have a known exposure to mold, you might want to go a
bit higher, say, 1/4 tsp per 15 lbs? 12 lbs? That's in K meta, of course.
If you're working with a small weight of fruit, you can dissolve the
sulfite in a small quantity of water and just add the appropriate fraction
of it.

Perhaps someone else can give a better answer based on calculated ppm, etc.


--


Mike MTM, Cokesbury, New Jersey, USA

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I'll be working with approximately 3-6 pounds of blackberries, which
translates to... a pinch of sulfite.




> wrote in message
...
> Matthew,
>
> Hmmm.... Ordinarily I'd say about 1/4 tsp per 5 gal bucket, call it 20
> lbs.,
> of grapes. Since you have a known exposure to mold, you might want to go a
> bit higher, say, 1/4 tsp per 15 lbs? 12 lbs? That's in K meta, of course.
> If you're working with a small weight of fruit, you can dissolve the
> sulfite in a small quantity of water and just add the appropriate fraction
> of it.
>
> Perhaps someone else can give a better answer based on calculated ppm,
> etc.
>
>
> --
>
>
> Mike MTM, Cokesbury, New Jersey, USA
>
> Posted Via Usenet.com Premium Usenet Newsgroup Services
> ----------------------------------------------------------
> ** SPEED ** RETENTION ** COMPLETION ** ANONYMITY **
> ----------------------------------------------------------
> http://www.usenet.com

3-6 lbs, I guess you are making 1 gallon. Just use a campden tablet and
that should be fine.

Ray

"Matthew Givens" > wrote in message
...
> I'll be working with approximately 3-6 pounds of blackberries, which
> translates to... a pinch of sulfite.
>
>
>
>
> > wrote in message
> ...
>> Matthew,
>>
>> Hmmm.... Ordinarily I'd say about 1/4 tsp per 5 gal bucket, call it 20
>> lbs.,
>> of grapes. Since you have a known exposure to mold, you might want to go
>> a
>> bit higher, say, 1/4 tsp per 15 lbs? 12 lbs? That's in K meta, of
>> course.
>> If you're working with a small weight of fruit, you can dissolve the
>> sulfite in a small quantity of water and just add the appropriate
>> fraction
>> of it.
>>
>> Perhaps someone else can give a better answer based on calculated ppm,
>> etc.
>>
>>
>> --
>>
>>
>> Mike MTM, Cokesbury, New Jersey, USA
>>
>> Posted Via Usenet.com Premium Usenet Newsgroup Services
>> ----------------------------------------------------------
>> ** SPEED ** RETENTION ** COMPLETION ** ANONYMITY **
>> ----------------------------------------------------------
>> http://www.usenet.com
>
>
>