Rob
not a fun situation there.
Napa Valley Floor FruitYea, but that's premium fruit to commercial wineries, not readily avalaible to us hobbyists. As I said in my earlier post, there are plenty of...
If the wood slats are varnished, then surface scrub with potash (potbuttium hydroxide) will probably be enough. If bare wood or oiled wood, then spores will be into the wood, and you'll probably have to boil the wood in chemical solution to kill the deeper spores.
I'd prefer not to do a bleach-soap scrub like one does on houses, because of potential for TCA formation. See above for my first choice if you have to boil (potash). Another good fungus attacker is super shock non-chlorine-non-bromine cleaner like used for spa tubs. Could also boil in peroxycarb (blend of sodium carbonate and sodium percarbonate) or lye (sodium hydroxide). I prefer to minimize sodium-based cleaners on wood exposed to the wine. Peracetic acid also good strong cleaner and doesn't contain sodium.
Sulfur smellThe most common source of sulfur smell (hydrogen sulfide = H2S) in aging wine is a byproduct of unhappy yeast. Best way that I know to get rid of...
Prolonged ozone exposure will do it too, but you'd not do that in an enclosed place like ur house or garage.
All the above require care for your safety.
UV lamps will kill surface mold too, but may not catch all the spores in the wood.
When you are done killing the mold, you'll probably want to condition any bare wood surface; grapeseed oil is good for that. The mold killing will have aged the wood surface.
What other good treatments have others to offer?
Gene
a complicated wine math question 190Lee Yeah, I just found that link on Google when I searched the question, so I just posted it blindly. ;) The values for pH should be on a log scale...
P.S. in the future you might think about sun-drying your press after washing, so you don't put it away damp.