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First time making wine so bear with me. Made a batch of Dragons Blood, wanted to start cheap to learn the process. Right now it is a very pink wine, like if you took fruit punch and added a scoop of vanilla ice cream to it. My question is if this will become clear with the additions of a...

Quick Question, I was having a rotten egg smell in my wine using Montrache fermenting at about 75 (not ideal I know but bear with me here) after about 2-3 days. I kept stirring to degas and was hoping it would end up ok. I was reading a bit on here that Montrache does have those issues...