Bocksin - 1 oz
AD650
Bocksin is a specially prepared solution of silicate minerals used in the treatment of wines affected by Hydrogen Sulphide odours (rotten egg). Upon treatment, Bocksin reacts with the sulphur compounds in a specific, synergistic manner and the undesirable, smelly compounds are precipitated out. Bocksin contains no copper sulphate.
Dosage: 30mL per 19L (5 gallons) is a good starting rate, although this can be augmented if needed. There is no danger of over pitching. Add directly to the wine (or must at the end of primary fermentation) to be treated, mixing briefly several times a day over the treatment period. Within 24 hours the Bocksin will be 80% effective, with the full 100% taking around 1 week to come to completion.
Note: If the reduction of the treated wine is low, no other treatment will be needed. Just rack the wine off of the sediment at the end of the treatment period. However, if the level of reduction from the original Hydrogen Sulphide problem is such that it has closed down the wine a great deal, then it may be necessary to use "CombiGel" in order to unmask the original "freshness" of the wine. In this case, it should be noted that if CombiGel is used, then you will indeed need to filter the wine to remove the treatment. Storage: Bocksin should be stored in a cool, frost-protected place. Tightly re-seal opened packages immediately.
More Information: Hydrogen Sulfide (H2S)is a normal by-product of yeast metabolism. However excessive levels can be contributed from many factors including low FAN (Free Assimilable Nitrogen), the presence of sulphur left over from the vineyard, and high levels of suspended solids. If left unfixed the H2S can develop into Monopercaptans or polymercaptans, which are more difficult to remove.
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