Poppyseed Cellars

• Measured SO2 at BevPeople = 11.1 mg/L (ppm)
• Bob at BevPeople suggeted 25 ppm more
• Campden tablets  75 ppm = 1 tablet/gallon
  • 25 ppm = 75 ppm/3 =  1 tablet/gallon * 6 gal / 3 = 2  tablets
  • 25 ppm = 75 ppm/3 =  1 tablet/gallon * 3 gal / 3 = 1  tablets
• Taste: Better than before, but still something off a little. Paul thinks it is just green wine.

• Measured SO2 at BevPeople:   2.8 mg/L (ppm)
• This wine is eating the SO2…
• Add Campdeb tablet this time for 50 ppm
  • 4 for 6 gallon = 50 ppm
  • 2 for 3 gallon = 50 ppm

• Racked everything into 20 gal tub.
• Sugars: 0.3%
• TA: 6.5 g/L
• SO2: 40 mg/L
• Racked back into 6gal, 3gal almost full. 3 gal needs to be topped off. Topped of with Bogle Old Vine Zin.

Measured the SO2 at BevPeople:

• 2.4 mg/L (ppm)
• Added 43 ppm:
  • 4 tbsp 3% to 6 gal
  • 2 tbsp 3% to 3 gal

Racked with lots of splashing, aeration.

H2S nose gone.

Decided to go all the way to 0.5 ppm copper sulphate.

• Want to add 0.3 ppm to both carboys
• .45 mL/gal * 6 gal = 2.7 mL
• .45 mL/gal * 3 gal = 1.35 mL

• Tested for SO2 at BevPeople: NONE!
• BevPeople comment from the short guy…”smells like a swamp”  
• Add 43 ppm meta:
  • .66 tbsp/gal * 6gal = 4 tbsp
  • .66 tbsp/gal * 3gal = 2 tbsp
• Add copper sulphate 0.2 ppm
  • 0.3 mL/gal * 6gal = 1.8 mL
  • 0.3 mL/gal * 3gal = 0.9 mL
• Topped off with 2004 Rodney Strong Knotty Vine Zin