Zucchini wine 70I think the name derives from pectin and haze, I'll check it. Thanks again Darlene, I already have the good luck to be in this most helpful group...
I usually sulphite to 50ppm (depending on pH) when I put in barrel. I then send off a sample after a few months. After a while you can get an idea of the rate of loss and adjust accordingly. I send off a sample before bottling.
It may seem like a lot but - for example a 120 liter barrel holds 12.5 cases of wine when bottled. It takes about 400 pounds of grapes to make this wine. If you buttume just $1.00 a pound, that is $400 right there. If the wine goes bad, you have lost the $400 and you are without that wine for another year - put a value on that. Also, if you contaminate your barrel, you are looking at another $200 to $400 right there. To me, sending off a sample several times at $12 bucks a pop is worth it. When I start drawing my Social Security in another 11 months I am going to invest in AO apparatus. I have tried, breastrets, Accuvin and find neither acceptable to me. Some people may have more calibrated eyeballs than my chronologically advantaged ones and things like the Accuvin may work for you.
