lipstick on a pig

[homer]

I decided to do something with two old carboys of wine sitting around, combined them, filtered them and back sweetened them with about 1 oz @ gallon of conditioner, bottom line is it's so so, problem is the PH is at 4.01 which requires an addition of at least 100PPM of SO2. (TA is 7.0)This seems like a lot to me, has anybody else had to put those kind of numbersof SO2 in? The conditioner has Sorbate would you add more? bk

 

[Runningwolf]

The conditioner is something I have never heard a good thing about. I understand it leaves an off taste. Regardless of the ph I never go over 60ppm on S02.

 

[GreginND]

I also don't care for conditioner and prefer to control my sorbate and sugar additions separately.

That being said, legal limits for sulfite in wine in the EU are 160 ppm for red wine, 210 ppm for white wine and 400 ppm for sweet wine.

Most people would have a really hard time being able to taste sulfites at 150 ppm, so I think your 100 ppm should be ok.

If in doubt, take a small sample and add your required amount of sulfite and see how it tastes before you dose your full batch.

By the way, does it taste flabby? Even at a TA of 7.0, since it has been sweetened, you may be able to brighten the flavors with some acid addition. It should balance with the sugar.

 

[homer]

How would go about adding acid at this late date? bk

 

[GreginND]

I would just add tartaric acid. Again, you should do some small bench trials with different amounts and taste test them to see if it improves the wine.

 

[homer]

What is a receipt for making sweetener? bk

 

[Runningwolf]

What is a receipt for making sweetener? bk

A receipt is a piece of paper you'll get after you pay someone to make it for you

A recipe would just be simple syrup followed up with stabilizing your wine with meta and sorbate.

 

[jamesngalveston]

Runningwolf...you kill me some times...I would bet in person you have a dry sense of humor...LOL
But it does not come through here at all.........right.