Bocksin:  Silicium Dioxide

Fall Bright, The Winemakers Shoppe

This material is used in the treatment of wines with hydrogen sulfide.  Such wines have a characteristic " rotten egg" smell.  This treatment should only be used when less drastic steps are not effective.  Hydrogen sulfide should be removed as quickly as possible after fermentation has stopped so that mercaptans are not produced in large quantities.  

1.    When hydrogen sulfide is formed in detectible quantities, it will usually be toward the end of fermentation.  You should smell your young wine during the first fermentation.  If the rotten egg smell is evident you should rack your wine even if it is still fermenting.  If the smell hasn't disappeared in 24 hours, rack again.  Aerate and splash about.  

2.    You may also bubble an inert gas such as carbon dioxide or nitrogen through the wine.

3.    If the above steps do not correct the problem, you may wish to use...Bocksin!

Treatment for hydrogen sulfide: 
Bocksin (FROM the label): " is a solution of Silicium Dioxide for treatment of hydrogen sulfide odors and related off-flavors in wine. Usage is 15 ml per ten liters (2.75 gallons).  Stir thoroughly and wait 24 hours.  Rack without disturbing the sediment.  It is recommended to filter the wine after treatment.  If the wine becomes cloudy, treat with finings." 

20 ml plastics syringe are available for sale to aid in dispensing this product. 

1 USA gallon is 3.84 liters, 1 teaspoon is 5 ml, regarding the above text that 10 liters is 2.75 gallons is a rough figure with rounding off factors, I get 2.6 gallons per 10 liters.  Anyway we would treat 5 US gallons with 30 ml or 6 teaspoons or 2 tablespoons of Bocksin.

We would express the instructions to rack without disturbing the sediment.  If the wine becomes cloudy, treat with finings or filter, if desired instead of fining. 

So What is Silicium Dioxide? http://www.vanderkrogt.net/elements/elem/si.html
Silica, Silicium Dioxide, Silicion Dioxide
This link would have been great in chemistry class!  I did not copy it nor did I request permission to do so, but do check it out.  Our winemakers are worried about toxic chemicals for use and I feel safe with this item.  Read your grocery item labels in the spice department and you will find that you eat this item a lot!  Marcy