Tannin removal-please help

Tannin removal-please help

Post by Kent Flemmin » Sat, 26 Sep 1998 04:00:00



Hello all,  I make a lot of berry wines and especially elderberry, leaves a
residue of tannin in my primary
fermenters.  Does anyone know what will take this off my buckets? I have
found that Swish "Food Service"
has done the best job so far, but it is still not satisfactory......
anyone ever run into this before.

Any responses are appreciated.  Kent

 
 
 

Tannin removal-please help

Post by Kent Flemmin » Sat, 26 Sep 1998 04:00:00


Hello all,  I make a lot of berry wines and especially elderberry, leaves a
residue of tannin in my primary
fermenters.  Does anyone know what will take this off my buckets? I have
found that Swish "Food Service"
has done the best job so far, but it is still not satisfactory......
anyone ever run into this before.

Any responses are appreciated.  Kent

 
 
 

Tannin removal-please help

Post by Kel Rekut » Sat, 26 Sep 1998 04:00:00


Quote:

>Hello all,  I make a lot of berry wines and especially elderberry, leaves a
>residue of tannin in my primary
>fermenters.  Does anyone know what will take this off my buckets? I have
>found that Swish "Food Service"
>has done the best job so far, but it is still not satisfactory......
>anyone ever run into this before.

>Any responses are appreciated.  Kent

Have you tried a strong concentration of unscented household bleach? How
about that
pink chlorite powder all the wine shops seem to carry?

I don't leave wines in my primary buckets long enough to seriously stain
them. Never made elderberry wine though. Lots of burgundy. Regular bleach
seems to do the job.

I generally use a CIP sanitizer to clean my equipment, be it glass, plastic
or stainless. Several brands are available from cleaning suppliers that
distribute food industry or industrial cleaners. A gallon of concentrate has
lasted more than a year and cost me $10 CAD. Farm supply stores, especially
dairy farm stores will definitely have these products.

Best of luck!

Kel

 
 
 

Tannin removal-please help

Post by Paul Jean Jr » Sun, 27 Sep 1998 04:00:00


Get Trisodium
phosphaste or CLR and clean the be-jesus out of all equipment. Fill all
containers with warm water and add unscented liquid dish washing detergent. Let

stand overnight. Rinse thoroughly and use CLR according to directions. A long
brush will help get any stains out of deep carboys with narrow openings. Clean
again with a mixture of 2 cups fine, clean sand, 3 cups water and 1 cup
household bleach. The sand will act as an abraisive as you swish it around in
containers while the bleach will act as a sanitizer.  Rinse, Rinse, Rinse,
until there is no moe bleach smell.

Prepare a mixture of 1 ounce of potassium metabisulphite in one gallon of warm
water (to speed up the desolving processes) and apportion some of this mixture
into each container. swish and let stand for an hour. Dump solution, turn all
containers upside down and let drain. Cover all containers with a piece of foil

until ready to use.

Paul Jean Jr.
Publisher, Getting Started in Winemaking by JE Underhill

Quote:

> Hello all,  I make a lot of berry wines and especially elderberry, leaves a
> residue of tannin in my primary
> fermenters.  Does anyone know what will take this off my buckets? I have
> found that Swish "Food Service"
> has done the best job so far, but it is still not satisfactory......
> anyone ever run into this before.

> Any responses are appreciated.  Kent

 
 
 

Tannin removal-please help

Post by DOUG EVAN » Sun, 27 Sep 1998 04:00:00


The Elderberry scum.....Only thing I have found to take it off is Kerosene.
you might as well as throw a match in it too.   Im not sure if your primary
is going to safe to use after using kero...

--
Doug Evans
VinBrew Supply
740/756-4314

Quote:

>Hello all,  I make a lot of berry wines and especially elderberry, leaves a
>residue of tannin in my primary
>fermenters.  Does anyone know what will take this off my buckets? I have
>found that Swish "Food Service"
>has done the best job so far, but it is still not satisfactory......
>anyone ever run into this before.

>Any responses are appreciated.  Kent

 
 
 

Tannin removal-please help

Post by Cras » Tue, 27 Oct 1998 04:00:00



Quote:
>The Elderberry scum.....Only thing I have found to take it off is Kerosene.
>you might as well as throw a match in it too.   Im not sure if your primary
>is going to safe to use after using kero...

>>Hello all,  I make a lot of berry wines and especially elderberry,
>>leaves a residue of tannin in my primary
>>fermenters.  Does anyone know what will take this off my buckets? I have
>>found that Swish "Food Service"
>>has done the best job so far, but it is still not satisfactory......
>>anyone ever run into this before.

How do you know it's tannin?  I had wild-guessed, pectin.
Or perhaps synthetic *** cement (patent pending).  
Anyway, that's why I went to all wide-mouth (open head)
barrels and buckets this year.  An abrasive green scrub pad
and a light touch
work great for me with dish detergent and bleachy water.  It takes
about 5 - 10 min to do three 8 gal plastic buckets outside
with a high pressure low-flow nozzle on my hose.  The *** stuff
goes down my toilet, not in my garden

Please, no comments on my hose.
--Doug

Quote:

>Get Trisodium
>phosphaste or CLR and clean the be-jesus out of all equipment. Fill all
>containers with warm water and add unscented liquid dish washing
>detergent. Let stand overnight.
>Rinse thoroughly and use CLR according to directions. A long
>brush will help get any stains out of deep carboys with narrow openings. Clean
>again with a mixture of 2 cups fine, clean sand, 3 cups water and 1 cup
>household bleach.
>The sand will act as an abraisive as you swish it around in
>containers while the bleach will act as a sanitizer.  Rinse, Rinse, Rinse,
>until there is no moe bleach smell.

>Prepare a mixture of 1 ounce of potassium metabisulphite in one
>gallon of warm water (to speed up the desolving processes)
>and apportion some of this mixture
>into each container. swish and let stand for an hour. Dump solution, turn all
>containers upside down and let drain. Cover all containers with
>a piece of foil until ready to use.

>Paul Jean Jr.
>Publisher, Getting Started in Winemaking by JE Underhill