rwallick11785
Junior
- Joined
- Jun 15, 2012
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I am new here. Anyone got thoughts about preventing H2S. I am familiar with the usuals: Nurtients, temperature control, prompt racking off gross lees. I had problems last year with Michigan Chambourcin and H2S. I used lallemund MT yeast which isn't suspect like Montrachet and used Go ferm and ferm aid k dosing half the nutrient at the beginning of the fermentation and half after 1/3 sugar depletion. Am I missing something? I've got 300 lbs of Michigan Cabernet Franc coming and dont want a repeat.