- May 2, 2009
- Reaction score
I just finished putting my first attempt at making wine, a strawberry, into the secondary. It has a very strong rotten egg/septic smell. I used Red Star Montrachet yeast, which after doing some research on the web I found out it is notorious for producing high amounts of Hydrogen Sulfide. It was the yeast I received with my kit. I fear the batch is ruined. I expected some odor, but this actually makes my stomach churn. Is there any saving it?