The day we bottled the ’10 syrah, Erwin and I ran a test on how much to copper the ’12 syrah.
We tried 0, 0.5, 1.0, and 1.5 ppm. From 0 to 0.5 was incredibly obvious. 0.5 to 1.0 was also pretty noticeable. From 1.0 to 1.5 was more difficult, but we decided that there was still a little H2S in the 1.0, so the decision is to go with 1.5 ppm.
Here are the adds:
- 61 gallon reCoop barrel: 136.3 mL
- 7 gallon carboy: 15.6 mL
- 0.75 gallon jug: 2.2 mL
- 0.75 gllon jug: 2.2 mL
Total is about 69 gallons, or 154 mL of 1% Cu solution.
The 1% bottles from BevPeople are 4 oz, plus 1 oz from an older bottle. This is 147 mL, so not quite enough.
Erwin picked up a couple of Cu bottles, and went out Sunday morning and made the adds with a lot of stirring. The nose was already better.
We will rack in a week, Saturday or Sunday.
We also measured the sugar, and it seems stuck at 0.4%. If it doesn’t move, we are not going to try and finish it. We will clear the wine, and use potassium sorbate if necessary. Once we rack off the copper, we will inoculate for MLF, and put the 100W light bulb underneath again. That will push it up to 70F. Maybe the ferment will get going. One other item to consider is to try and start it again with a good restarting yeast. I may look around see how much work it would be.