2 replies to this topic

[EWW]

I was looking for ways to reduce the sulphur in one of my ciders and came across this little gem:https://www.nanaimowinemakers.org/Steps/H2S_Issues.htma ton of chem stuff I don't completly understand but very insightful

[EWW]

Yep, I'm going to do the "penny test" to see how I want to proceed. I wish I had the chem knowledge to understand all of it.

[EWW]

After rereading the link, I think I'm going to hold off on the penny test and see if swirling the carboy often will offgas the sulphur of my WLP cider.

Splashing or bubbles coursing through the must assist the volatile H2S to escape. When a winemaker is concerned about introducing too much oxygen to the must (which can be more of an issue with whites), CO2 or nitrogen can be bubbled through the must. The disadvantage of any kind on intense aeration, however, is that you will also tend to lose some of desirable volatiles as well.