May Your Wines
Fall Bright

This is our free "E-Book" to help our amateur winemakers!

TABLE OF 
CONTENTS

Title Page
Home on Keuka Lake

CATALOG

Index-Sitemap

Welcome Location
About the Authors

Basic Winemaking
Getting Started

AddingSugarChart

Adding
Sugar Math
Airlocks
Juice to Wine
Grapes to Wine
BATF

Bottle Fillers -Wands

Bottling

Bungs

Cleaning

Containers

Corks

Corkers

Fining and Clearing

Hydrometer Test

Hydrometer +5 to 5

Malolactic Culture

pH

Siphon

Spigot

Yeast: 
Lalvin

Red Star

Starter

Recommendations

Steve Shanker's Winemaking Site

ACID REDUCTION 
and ADDITION

Acid Testing TA
Acidex

Calcium Carbonate

Cold Stabilizing

Potassium Bicarbonate
Potassium Sorbate
Sodium Hydroxide
Tartaric Acid 

Water and Blending

CONVERSIONS
Metric Equil
.

FILTRATION
Buon Vino Mini Jet

Instructions-Mini

Cleaning-Mini
Bypass pumping

Buon Vino SuperJet

Instructions-Super

Mark III

Vinamat-type 

OAK
Barrel Treatment

Oak Chips
and Oak Mor

PROBLEMS
Fining
Hydrogen Sulfide:
Copper Sulfate
Bocksin
Reduless

Stuck Fermentation    
Vinegar

SPECIALTY WINES
Blending

Bottling Sweet
 
Fruit Wines
Late Harvest Vignoles
and Riesling

Sherry
Sparkling Wine

TEST
Acid Testing

Clinitest

Clinitest-Poison

NaOH Chart
Testing  NaOH

Residual Sugar

S02 Sulfite Test
Titrets

Vinometer Alcohol

Vines, Nurseries, 
Vineyard Supplies
 
Partial list for sure!

BREWING
Basic Brewing

Beginner Mashing

HOP TOXICITY
Hop Toxicity Medical

Index-Sitemap

Online shopping at  

www.fallbright.com 

May Your Wines 
Fall Bright!

 

Reduless

Fall Bright, The Winemakers Shoppe

 

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 pre-treat the wine immediately, when the problem is first discovered.

1. 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. Dose the wine with the recommended amount of a yeast nutrient. If you have Reduless, use that at this point.
    

RECOMMENDED DOSAGE of REDULESS

100-150 ppm 10-15 g/hL        0.83-1.25 lb/1000 gal

0.378 to 0.568 g/gallon
1.89 to 2.84 g/ 5 gallons

Dissolve Reduless in 10 times its weight in water. Add immediately to tank mixing well.  If prepared in advance, re-suspend the product prior to its addition.  Additions can be made during pump-overs or during tank agitations/mixings.   Recommended contact time is 48-72 hours after homogenization.  Rack off or filter the wine when treatment is complete.

4. Reduless can be dosed twice, if the first dosage improves but does not clear up the problem.

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

4. If the above steps do not correct the problem then Copper Sulfate is a serious consideration.

REDULESS  in stock

Reduces sulfur defects

CHARACTERISTICS

Reduless is a new, proprietary formulation of inactivated yeast developed by Lallemand to improve the overall quality of both red and white wines. Its formulation is naturally rich in copper, making it a useful option to decrease H2S, dimethyl sulfide and other sulfur defects. Reduless helps increase roundness and smoothness and can decrease phenol related defects. Grape varieties prone to negative sulfur compounds (such as Syrah, Pinot Noir, and Chardonnay) particularly benefit when treated with it. 

Recommended contact time is 72 hours.

REDULESS MAY BE DOSED AGAIN FOR TREATMENT FOR HYDROGEN SULFIDE. 

Maximum potential copper contribution when used according to recommendation is 0.02ppm