Pa'tridge Run Farms has been growing  quality grapes for Fall Bright, The Winemakers Shoppe since 1978.   
We are l
ocated on the east side of Keuka Lake in the heart of the Finger Lakes Wine Region in central NY.  
Tom and Marcy Mitchell, 10110 Hyatt Hill, Dundee, NY 14837   
607-292-3995

Fall Bright, The Winemakers Shoppe
10110 Hyatt Hill, Dundee, NY 14837

607-292-3995

Grapes and Juices grown in the Finger Lakes Wine Region in central NYS for commercial and amateur winemakers  

 

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Overlooking Keuka Lake
Finger Lakes Wine Region  NY

Fall Bright, The Winemakers Shoppe

REDULESS Reduces sulfur defects

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. BUT if you have Reduless, use that for the nutrient at this point.


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 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 48-72 hours.

RECOMMENDED DOSAGE

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

0.378 to 0.568 g/gal or 1.89 to 2.84 g/ 5 gallons


DIRECTIONS FOR USE

Dissolve Reduless in 10 times its weight in water. Add immediately to tank. 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.

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