Re: sulfur levels
- Hello, folks,
I asked the same question maybe a year or so ago and the suggestion
(can't remember from whom but thanks anyway) was, from memory, to let
the wine stand (poured into a bucket, say) for a while and to pour it
forcefully a few times from one container to another and let it stand
again,and the sulphur would dissipate.
P.S. How did you measure the sulphur content? G.
--- In firstname.lastname@example.org, "Trid" <triddlywinks@...>
> --- In email@example.com, "adrian" <wineman222000@>
> > i recently distilled the alcohol from 35 botts of white wine and
> > tested the sulfur levels of the second stilled batch and found the
> > levels @ over 600 ppm. does anyone know how to reduce the amount
> > sulfur getting through my condenser? i heard the highest levelsof S02
> > are produced first... is this right and if so how much should be15
> > discarded.
> I personally don't know for sure, but I have a possible suggestion.
> When you do your distillation, collect your product, heads to tails,
> in incremental containers. Perhaps every 100 ml or so (scaled
> relatively to your batch, of course) such that you might collect 12-
> or more containers worth. From there, you can annotate such thingsas
> the sequential order of each container, the %abv of the output atthe
> time of switching containers, perhaps even column temperaturelike I
> (assuming pot still) if your thermometer is precise enough.
> Then, you can test each container for sulfur and see it it works out
> to a certain pattern. You might also be able to tell whether it has
> any correlation to the heat input/takeoff rate and whether running
> hard and fast, or slow and gentle will help reduce the sulfur levels
> in the distillate.
> Personally, I wouldn't have guessed it would carry over. Looks
> was mistaken in that.
> -hope it helps a little, at least in a method of approach