Please help a musty port

Tawny Port is made by aging Port (low in SO2) in partially filled barrels for years. So, the musty character in your wine probably came from the barrel (small barrels are known to be difficult to store).

I would get the wine out of that barrel. Then rack the wine with lots of splashing several times and try to blow off as much musty character as possible. With all that aeration, you may end up with a tawny Port but you may be able to save the wine.

Good luck.

Lum

Hi Lum! I just referenced your book on another thread.

Marc, I had some off smells start up on a white and did as Lum suggests and it made a world of difference. If it gets dark it may end up a sherry but I like sherry...

Joe

Joe

Thanks guys. I will try that out and finish the fermentation in a carboy.

Ok so I racked it like 6 times. 3 of which were very splashy. It does taste and smell somewhat better. We are leaving it in the glass and will check it in a week, maybe repeat the process then. Any other thoughts?

Marc, I can't say this will help but it's worth the read. I use it on whites. Oftentimes when I buy preprocessed juice it's dark when I get it. It says it helps with 'stale' tastes.

Joe

I had some other advice which was to add Bocksin. Thoughts?

Bocksin is used for removing H2S - it doesn't sound like that's your issue.

Pp

The link is for Kolorfine, not Bocksin. Skim or powdered milk might work too.

Joe

Joe - I was responding to the OP's question about Bocksin - it's a one- liner after your comment on Kolorfine...

Pp

I missed that, sorry. Bocksin doesn't seem like a good choice to me either.

Joe

Milk? how would I use that, and what are the supposed effects? Very interesting.

There is a problem with milk, it leave some lactose behind. casein or Kolorfine don't do that. 4 ounces skim to 5 gallons of stirred wine if you want to try it