Hi,
I made a WN1 variant recently, I couldn't any WGJ so I used a couple of small cheap Munton's kits.
I thought I'd be clever and introduce the nutrient in three batches, theoretically to prevent the yeast thinking they had a vast supply of nutrient and then finding at their peak that there was now none left and making life stressful for a larger population than they would otherwise have bred to.
This was either a bad strategy or, more likely I executed it badly, and it created the biggest bad egg smell I've ever concocted. Maybe I should have let it fix itself, but while reading on the internet about mercaptans and disulphides I talked myself into introducing copper.
I used a stack of copper scrubbing sponges in a 2L drinks bottle with the bottom cut off. I rinsed this with gallons of water, but I noticed when draining it that a few drops of surprisingly coppery water came out.
I siphoned the 5 gallons through it. It totally killed the smell.
I'm wondering now though how much copper I've really added to this wine. I've tried a small sample and didn't detect a metallic taste, but I don't trust that much as I've a chequered history of chilli abuse.
What do you reckon? Chuck it to be on the safe side, test it some how (cheaply?), or assume it can only have been a few mg's?
Regs, Tom.
I made a WN1 variant recently, I couldn't any WGJ so I used a couple of small cheap Munton's kits.
I thought I'd be clever and introduce the nutrient in three batches, theoretically to prevent the yeast thinking they had a vast supply of nutrient and then finding at their peak that there was now none left and making life stressful for a larger population than they would otherwise have bred to.
This was either a bad strategy or, more likely I executed it badly, and it created the biggest bad egg smell I've ever concocted. Maybe I should have let it fix itself, but while reading on the internet about mercaptans and disulphides I talked myself into introducing copper.
I used a stack of copper scrubbing sponges in a 2L drinks bottle with the bottom cut off. I rinsed this with gallons of water, but I noticed when draining it that a few drops of surprisingly coppery water came out.
I siphoned the 5 gallons through it. It totally killed the smell.
I'm wondering now though how much copper I've really added to this wine. I've tried a small sample and didn't detect a metallic taste, but I don't trust that much as I've a chequered history of chilli abuse.
What do you reckon? Chuck it to be on the safe side, test it some how (cheaply?), or assume it can only have been a few mg's?
Regs, Tom.
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