This is great to hear, Bergman. I would be interested to see your calculations. I freely admit that I did not carry through that exercise to that level; I just saw that the dissolution rates grow very rapidly with decreasing pH, and did not like where it was heading. I did not go so far as to calculate actual copper content expected.
I am confused by your comments about 3/8" tubing. Clearly, one would get more copper by using smaller tubing than by using larger tubing. Did you mean, therefore, that you specified 3/8" tubing as opposed to, say, 1/4" tubing?
I would be very happy to be wrong about this. I hope you can convince me that I am.
They are not MY calculations, they are what I have on file. You see when I started making wine there was no such thing as the internet, Most of the information I have is from articles in magazines, and other printed media. loooong before Lallemand developed Redulees. Stored in plastic sleeves in 3 ring binders categorized and cross referenced by problem and cure. Although I cannot tell you exactly where the previous information came from I can tell you it is from a reference book or some sort of library book because I have it as a photocopy of book pages.
I am not saying that there is anything wrong with Redulees, but I am not so naïve as to discount proven methods simply because the manufacture of a product points out risk well beyond the bounds of reason. It is by far to the advantage of the manufacture to bring to the forefront the risks of using free remedies no matter how remote the possibilities.
Did you know sugar consumption causes cancer in laboratory rats. I still use it. Because the dosages given to the rats were so high no human could ever eat enough sugar to get let alone die of cancer.
I understand that PH effects dissolution, as well as the type of acid. Sulfuric would be disastrous. I also understand that the movement across the metal can cause electrolysis further facilitating dissolution.
I am also no so much of a chicken little so as to believe the sky is falling whenever a rain drop hits my head.
Wine makers have been using the method described or similar methods for a century. More wine makers have died from cirrhosis of the liver than from copper toxicity.
in reality what do we really know about Reduless? how much copper in terms of PPM does it impart into the wine. we do of course realize it could be as high as 1.3 mg per liter, and still be approved for human consumption. What is the source of the copper? Other than copper rich minerals we really do not know. And since bentonite removes the majority of the free form copper from the wine what risk does it impose in either case?
"The U.S. Environmental Protection Agency's Maximum Contaminant Level (MCL) in drinking water is 1.3 milligrams per liter. The MCL for copper is based on the expectation that a lifetime of consuming copper in water at this level is without adverse effect." (another quote, But again I cannot tell you from where)
Even though 1,3 milligrams is miniscule, I seriously doubt even a few rackings through copper tubing would make that level. But that is just my suspicion. I do not know that for a fact, as I am not a chemist.
With that I will add I have used my trusty copper syphon as well as my copper whisk for decades on many an apple or peach wine they seem to be the only ones I have the problem with. Inherent of the fruit I suppose. With no ill effects.
I would think I would be in a high risk category because I have milled Copper, brass, and bronze, for a great many years, I have drank coffee that washed the copper dust from my mustache straight down my throat. Although I do agree copper toxicity is real and can cause extremely serious problems. In this instance I think there is a gross over reaction to a minimal risk.
I could be wrong, or maybe us old guys are just tougher than the younger generation!