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I appreciate your Help dear Turock ! I already did exactly what you're suggesting by my previous batches and they all emitted H2S on the 2nd day . I even added a little of DAP to see if it can cure it , but it had no positive effect . Please take a look at this Thread ...

I started to make a small red batch two days ago and this time I added 1/4 of a "Brewers Yeast" tablet after formation of the Cap and was waiting for 8-10 Brix drop in order to add DAP then , but on the 2nd day of fermentation , it started to emit H2S and Ethyl Acetate . What is wrong this...

Fermaid K is not available to me now and I use "Brewers Yeast" instead of that . Some Home winemakers use Multivitamin tablets and they are satisfied with it . Brewers Yeast is a natural source of B Group vitamins and contains a range of amino acids ( Organic N ) , minerals , trace elements...

I think what you said is true about "Montrachet" . Among the Characteristics of "Pasteur Red" is the low production of H2S and VA , as described by "Fermentis" . Besides , I also used once "Cote De Blancs" for making red Plum wine and that led to this Problem , too . So , I think the main...

It's not a little smell . It's emitting strongly . I'm familiar with these off-flavors , because I studied Chemistry . H2S--> The rotten egg Odor Ethyl Acetate--> The Nail Polish Remover Odor ( sharp ) These two Odors , if not cured , make the wine undrinkable . Hector

Hi , I'm writing in this Thread again because I STILL have the old Problem with my batches . The only difference is that I have more experience now . For example , I used to add DAP as the Nutrient before pitching , then I thought it's better to add it after formation of the Cap , but in all...

I always use DAP and "Brewers Yeast" tablets which is a natural source of B Group vitamins and contains a range of amino acids , minerals , trace elements and Yeast hulls . But , I always used them together after formation of the Cap . I wish I had known the proper time for adding DAP ! :( Hector

This is very interesting ! I had H2S problem by my previous batches . By my first batch , I added DAP at the time of pitching and it led to H2S problem . By another batch , I added DAP after formation of the Cap , as I had read it in an Article . But , it also led to H2S problem . Now ...

Hi there ! I have a red Must which has a low pH ( 3.1 ) . As I have experience with such acidic Musts , I'd like to know if I can adjust the pH upward after adding SO2 and Pectinase . Each time I adjust the S.G. and the pH then I add SO2 and after 12 Hours I add Pectinase , but then as I...

Thanks for your explanation , but as I said before , I use 10% stock solution of K-Meta . I'd like to know if I should measure SO2 addition based on volume of the juice or volume of the juice and skins together . Recently I made a small test batch . I crushed 9.2 lbs of grapes and it gave me...

Thanks for the info . It's also recommended in the MoreWine's manual to add 50 ppm of SO2 after the crush based on the total volume of the must . Does this total volume mean ( juice + skins + seeds ) or only the juice ? I also read about the MLF and found it interesting , but VP31 and...

I've read about "Calcium Malate" in Jack Keller's "The Winemaking Home Page" --> section : ( Advanced Winemaking Basics ) --> acidity in Wines . Hector

I use red table grapes , purchased from a grocery store and it is the only sort available to me for making dark red wine . As far as I know , the functioning of Pectinase is negatively affected by the presence of an excess amount of SO2 . That's why we add the Enzyme 12 Hours after adding SO2...

I use the 10% solution of K-Meta for adding SO2 to the Must and measure the milliliters needed due to the Table which shows pH and the appropriate free SO2 levels . But , as it is safe to assume that 50% of the first total added SO2 will be bound and the other 50% will be free , I add double...

The salt which precipitates after adding Calcium Carbonate is "Calcium Malate" , not Tartrate . Hector

Dear Turock , Your conditions are very similar to mine and I think that I can learn much from your experience . Thanks God that I read this thread . I purchase red grapes every year and after washing with soda ash and water , they are destemed and freezed . When I'm going to make a...

I already know that I should bump the pH up , but each time I do this , it ends up on the second day of fermentation with a contaminated batch ( It emits strongly H2S and Ethyl Acetate ) . Although , enough yeast nutrient ( DAP and Brewers Yeast Tablet ) is added . Hector

As far as I know , the lowest pH that yeast can tollerate is 3.2 , besides 3.1 is not in the range ( 3.3-3.5 ) and the fermentation itself lowers the pH . This is and has been my Problem , because I lost two batches and I think they were contaminated with the Carbonate salt which I had to add...

That's exactly my Problem . The pH of my Musts are always very low and I have to add relatively large amounts of Carbonates each time before fermentation and I think that can lead to contamination , because I lost my two previous batches . Although , I had cleaned and sanitized everything...

Hi there ! How would you bring up the pH of a red Must from 3.1 to 3.5 , 24 Hours after adding SO2 and Pectinase ?! Hector