I need to add Reduless to my wine. How much do you add? The directions talk about grams and i cannot convert that. The directions say .4 - .6 g per gallon. I have 2 different wines to add this too. One gallon and a six gallon batch. Any help is appreciated.
I estimate that 0.5 g of Reduless will have a volume of about 0.25 teaspoons. So I would add 0.25 tsp to the one-gallon batch, and 1.5 tsp to the 6-gallon batch.
I need to add Reduless to my wine. How much do you add? The directions talk about grams and i cannot convert that. The directions say .4 - .6 g per gallon. I have 2 different wines to add this too. One gallon and a six gallon batch. Any help is appreciated.
May I ask you what bunge you were using? Because I never had this problem until I used a gum rubber stopper. It seems the bunges made for the better bottles or the white silicone don't have this problem. I soaked all my rubber stoppers in step one then sanitation solution too! I first experienced this when I was a new wine maker my first attempt at fresh grapes and didn't have a regular nutrient schedule. And I noticed more and more people having this problem and am thinking it's due to the gum rubber stoppers. Anyway getting back to your question I had a 6 gal of peach that stunk! And thinking one pack of the reduless was probably for one 6 gal of wine and the directions say to repeat if necessary so I added 1/2 the reduless with good but not good enough results so I did a 2nd treatment you should be able to rack back into the bucket both your gal jug and 6 gallon I would think and add the packet mixed into water per directions since one of the remedies for the rotten egg smell is splash racking you should notice a difference almost immediately after the addition but I'm recommending Turock if you want the exact measurement to use GOODLUCK!
I estimate that 0.5 g of Reduless will have a volume of about 0.25 teaspoons. So I would add 0.25 tsp to the one-gallon batch, and 1.5 tsp to the 6-gallon batch.