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I used Muse this year after having an H2S issue last year. As far as its claim to not produce H2S, it certainly seems to have done its job. As someone already stated, its fermentation temp is low, and I’ve noticed less color extraction which may be a result of this.

An update on this - I followed Cap Punchers suggestion and followed the scottlabs guidelines. The company was also quite helpful over email. I started with noblesse, splash racked as others suggested and later added Reduless. The issue seemed to persist which led me to believe the additives had...

If the smell is like cabbage or eggy you may have an H2S problem, which yeast produce when they lack available nitrogen. I had it this year with a batch of wine. Adding yeast nutrients/energizers at the start of fermentation can help with off-aromas. Adding some yeast nutrient might help.

I have a small orchard and make cider almost every year so I can give you a few tips - I use wyeast cider strain with nutrients and pectin I ferment cool. Here in western North Carolina I will leave the carboy in a room in garage where it stays around 60 and I will rack after primary and...

You will have more control over the amount of oak when you have completed primary fermentation and have the ability to rack the wine off the oak when it’s to your taste. Different oak chips will have subtle differences depending on location, but the biggest difference is that they are chips and...

Thanks for the replies. Definitely seems like low oxygen and nutrition at start of fermentation is an issue. I ordered some go-ferm protect evolution for next year and will be more precise with nutrient addition next time around and be more selective with my my grapes. Some bad and broken ones...

Thanks for all the great suggestions, guys. I used red star premier rouge yeast, and the must is getting three punch downs a day. I’m going to hope for the smell to dissipate more after pressing today. I was mainly curious if a musty/unpleasant smell was expected a few days into fermentation...

I did add yeast nutrient when the yeast were pitched and a few days after fermentation began.

Hi everyone. I’m fermenting my first crop of merlot and cab sauv from my small vineyard, and have a about 12 gallons of must fermenting at proper temps for the past few days. Everything seems fine, but I’m getting a strange, funky, rotten grape and deviled eggs (not sulfur) kind of odor that’s...

As with barrels, you can drop in any kind of santized non permeable object in to elevate the fluid level. Glass marbles in a mesh bag would work nicely. Flushing the top with argon/co2 would be a solution, as well.