Old winemaking stuff

Old winemaking stuff

Post by Chris and Rosemary Cric » Thu, 24 Sep 1998 04:00:00



I recently received a couple of boxes of winemaking stuff from a relative
who had tried it twenty years ago.  There's a great deal of equipment and
chemicals, but I'm not sure what will still be usable after a couple of
decades of sitting in a ba***t.

I'm sure the packages of yeast are bad, but how about yeast nutrient?
Pectic enzyme?  Acid blend?  Campden tablets?  Chemicals in the acid
testing kit?  Are any of these likely to work after such a long time on the
shelf?

Even if they're no good, the gift was still much appreciated -- I now have
a shiny row of eight carboys just waiting to be filled.  :)

Chris

 
 
 

Old winemaking stuff

Post by Klaus Wern » Thu, 24 Sep 1998 04:00:00



Quote:

[....]
>I'm sure the packages of yeast are bad, but how about yeast nutrient?
>Pectic enzyme?  Acid blend?  Campden tablets?  Chemicals in the acid
>testing kit?  Are any of these likely to work after such a long time on the
>shelf?

I would certainly get rid of all the old consumables. Yeast will
have died a long time ago and most chemicals will deteriorate if
they are not stored in optimum conditions.
--
Klaus Werner

REMOVE 'NOS' FROM ADDRESS IF REPLYING BY EMAIL!

 
 
 

Old winemaking stuff

Post by (s.. » Thu, 24 Sep 1998 04:00:00


Quote:
>I recently received a couple of boxes of winemaking stuff from a relative
>who had tried it twenty years ago.  There's a great deal of equipment and
>chemicals, but I'm not sure what will still be usable after a couple of
>decades of sitting in a ba***t.

Sounds just like what happened to me:  Lots of equipment received that was
sitting in a ba***t for 20 years full of chemicals etc.

Quote:
>I'm sure the packages of yeast are bad,

Ditch it

Quote:
>but how about yeast nutrient?

try it

Quote:
>Pectic enzyme?

Ditch it

Quote:
>Acid blend?  Campden tablets?

try them both

Quote:
>Chemicals in the acid
>testing kit?

Ditch it

Quote:
>Even if they're no good, the gift was still much appreciated -- I now have
>a shiny row of eight carboys just waiting to be filled.  :)

WOW!  What a gift!  My gift was only a primary, some hydrometers, a whole lot
of airlocks, some chemicals, etc.

----------

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Old winemaking stuff

Post by Highopes » Fri, 25 Sep 1998 04:00:00


Chris,

Are'nt relatives wonderful?  My father-in-law gave me all his winemaking kit
this Spring and I'm now on my 12th recipe this year!

I have been advised that, to make absolutely certain, use any chemical within 4
to 6 months of opening, or throw it away.  Obviously the size of your pocket
and practical experience will lead you to your own conclusions.  However it
does seem to me that they cost less than the disappointment of an undrinkable
wine.

Cheers,

Jonathan

 
 
 

Old winemaking stuff

Post by Nick LaRocc » Fri, 25 Sep 1998 04:00:00




Quote:
> I recently received a couple of boxes of winemaking stuff from a relative
> who had tried it twenty years ago.  There's a great deal of equipment and
> chemicals, but I'm not sure what will still be usable after a couple of
> decades of sitting in a ba***t.

Most all the equipment should be fine if you wash it well and sanitize it.
Wooden barrels, if any,  may be unusable if stored dry after being used.

Quote:
> I'm sure the packages of yeast are bad, but how about yeast nutrient?
> Pectic enzyme?  Acid blend?  Campden tablets?  

These are all relatively inexpensive (even the yeast)  and you will be able
to replace them with no problem at any homebrew shop or by mail order.   It
would be prudent to do so.

Quote:
> Chemicals in the acid
> testing kit?  Are any of these likely to work after such a long time on
the
> shelf?

The acid kit chemicals should be replaced periodically anyway, if not used
up, to ensure accuracy.  But you may have problems finding exact
replacements if that particular kit isn't made any more.  You may have to
get generic replacements or buy a new kit.

Quote:
> Even if they're no good, the gift was still much appreciated -- I now
have
> a shiny row of eight carboys just waiting to be filled.  :)

That's great!  The big expense is in the equipment anyway, not the
additives.

--
Nick

ANTI-SPAM: Please remove all '*' from email address
"Everything should be made as simple as possible,  but not simpler"
- Albert Einstein

 
 
 

Old winemaking stuff

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


Dump all chemicals and yeasts they have probably gone bad... 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. No need to add campden tablets or KMS to first batch of
wine you make (good) using this cleaned equiment unless you rinse again before
draining (not so good).

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


Quote:
> I recently received a couple of boxes of winemaking stuff from a relative
> who had tried it twenty years ago.  There's a great deal of equipment and
> chemicals, but I'm not sure what will still be usable after a couple of
> decades of sitting in a ba***t.

> I'm sure the packages of yeast are bad, but how about yeast nutrient?
> Pectic enzyme?  Acid blend?  Campden tablets?  Chemicals in the acid
> testing kit?  Are any of these likely to work after such a long time on the
> shelf?

> Even if they're no good, the gift was still much appreciated -- I now have
> a shiny row of eight carboys just waiting to be filled.  :)

> Chris