Grandson took all my bungs out!

[Christopher Anderson]

Yesterday (Dec 19), I discovered that my grandson (age 2), sneaked into the brew/wine room, on Sunday (Dec 17), and removed bungs from my carboys which were filled to the necks with ~2" airspace. They were exposed to the air for ~ 2 days. I immediately cleaned and refilled the airlocks or solid bungs. I have not tasted the wine, but....
Thoughts?

 

[QuiQuog]

Smarter minds will chime in, but in my opinion and experience, they'll probably be fine. The exposed surface area compared to the volume is pretty small. Dose with Kmeta.

 

[winemaker81]

Ditto. I've had bungs blow and airlocks run dry, with no obvious ill effects. There are two things you can do as a preventative:

1. Add K-meta as @QuiQuog suggested.

2. Put a lock on that door!

 

[winechef]

ditto, add omega, and reseal them. I've only had them pop off overnight, but should be ok.

in my experience light colored wines are more sensitive,
wait a month and taste,

if it's ruined can distil. into brandy but 99% certain will taste fine

 

[Rice_Guy]

Our oxidation reaction isn’t that fast. The effect of having a bung off two days will be similar to that seen from opening, doing a manipulation, and closing up within half an hour.

A two inch head space on a five gallon calculates out to around one mg oxygen per liter. The AWRI recommended that total packaged oxygen exposure be under three mg per liter and they point at producers that are under one mg as being ideal.

 

[Jim Welch]

Our oxidation reaction isn’t that fast. The effect of having a bung off two days will be similar to that seen from opening, doing a manipulation, and closing up within half an hour.

A two inch head space on a five gallon calculates out to around one mg oxygen per liter. The AWRI recommended that total packaged oxygen exposure be under three mg per liter and they point at producers that are under one mg as being ideal.

You’re quite knowledgeable my friend, I’m wonder if that total packaged exposure is cumulative? For instance in this case there was 3 Mg/L, if it’s bottled and the exposure there is say 1 mg/L do these add up to now 4 mg/L?

 

[Rice_Guy]

Jim, TPO is a tool which records the cumulative exposure that a wine has. On a winery this is calculated from doing DO (dissolved oxygen) readings before and after a pump or a filter press or mixing in a chemical or bottling etc. Each unit operation is added to get a total number. The theory behind all this is that the ReDox potential of a wine is finite and once oxidation happens the commercial shelf life is used up.

Yes your math is good. In the real world, bottling will typically be the worst offender, doing what is called bottle shock.

 

[Ericphotoart]

Did he drink any wine? If he did you will need to top off!

 

[bstnh1]

Yesterday (Dec 19), I discovered that my grandson (age 2), sneaked into the brew/wine room, on Sunday (Dec 17), and removed bungs from my carboys which were filled to the necks with ~2" airspace. They were exposed to the air for ~ 2 days. I immediately cleaned and refilled the airlocks or solid bungs. I have not tasted the wine, but....
Thoughts?

Dec 19th? Sunday Dec. 17th. Those dates have not yet arrived in 2023. Today, Saturday, is Dec 16.

 

[winemaker81]

Dec 19th? Sunday Dec. 17th. Those dates have not yet arrived in 2023. Today, Saturday, is Dec 16.

Maybe he has a TARDIS?

 

[cmason1957]

Maybe he has a TARDIS?

Doesn't everyone?

 

[ChuckD]

Doesn't everyone?

Mine is in the shop

 

[cmason1957]

Mine is in the shop

I could loan you my sonic screwdriver, but sometimes I have trouble finding it. I believe it may have been outfitted with its own chameleon circuit.

 

[bstnh1]

BUT WAIT ...... THERE'S MORE!!!! This little 2" plug in heater will heat your entire house in minutes .... minutes mind you ..... for only a few pennies a day. No more oil, gas, propane and all those antiquated heating systems. You will be smiling as you throw out your furnace.

 

[my wine]

My thoughts ... congratulations! You have discovered a wine making assistant although he is a bit young. It seems he has mastered the first step in tasting wine from a carboy. The next step in his official training might be to put the bungs back. I suggest you delay the wine tasting training itself although he likely has a sippy cup and is ready to go for it. If you use the European age standard for wine drinking, he could start in 5 to 7 years.

 

[Christopher Anderson]

Dec 19th? Sunday Dec. 17th. Those dates have not yet arrived in 2023. Today, Saturday, is Dec 16.

Dec 12. looked at calendar wrong. off by a week. but having the grandkids around earlier than wanted........

 

[Christopher Anderson]

My thoughts ... congratulations! You have discovered a wine making assistant although he is a bit young. It seems he has mastered the first step in tasting wine from a carboy. The next step in his official training might be to put the bungs back. I suggest you delay the wine tasting training itself although he likely has a sippy cup and is ready to go for it. If you use the European age standard for wine drinking, he could start in 5 to 7 years.

Actually the 2-year-old likes wine. The 7-year-old does not. Of course, it is diluted. He is teething somewhat. And he is interested in the process. But then the 2-year-old also "knobs" with everything, as he should. I allow him to be as curious as he wants. Now the 7-year-old is KEVIN!!! (The Santa Clause)