- Sep 4, 2020
- Reaction score
The first batch I made that had the same issues as yours to a T, I split the batch and all ended up with a noticeable hydrogen sulfide issue. I ended up treating it with reduless and it saved the wine from the egg smell, I just actually just had a glass and it is wonderful..Got down to 1.010 sg this morning. Tossed in some sugar and brought both buckets up to 1.030, will be getting more yeast nutrients from the store and will be adding 2 tsps to both buckets. I did notice it sometimes smells sulfuric when I catch wifs of it. Is that from the campden tablets maybe? Should I be alarmed? Sure does taste good though!