Recent content by pammyjeanb

Thank you so much for the time you spent calculating this! I located a 'Yeast-Nutrition Planner' on the Scott Laboratory website. It seems that I need to pay closer attention to my nutrient calculations...or more aptly, I need to start calculating and stop guessing/assuming with my nutrients...

Woops, typo...it was 3 tsp of calcium chloride, not 3 tbsp! P.

So, below are my notes from this batch: 7/17/22 - a.m. - 5 gallons raspberry wine 20lbs organic red raspberries - picked in 2022, picked over - then frozen 9lbs organic cane sugar Filtered water - boiled for 20 minutes -added the 9lbs sugar - amount needed to top up to 5 gallon mark on pail...

BigDaveK - The possibility of some bad berries as you suggested might be a possibility. There is always the opportunity to miss some berries that should be otherwise discarded. Though there were no telltale signs of infection, such as mold, off colors, the typical smell of infection...

The advice is much appreciated! I'm glad to know that there's a chance that, with some additional steps, the smell has the potential to age out. I have a fall crop of raspberries coming and I'm going to try the K1-1116 yeast again, but will skip the powdered tannin and lallyzyme enzyme...

Good Morning, New poster here! :) I am trying to figure out what went wrong with my raspberry wine to generate the rotten egg smell. My temperatures were well controlled at 68-72 degrees, I always add yeast nutrients and I even staggered them this time over the course of the first 3 days...