- May 12, 2013
- Reaction score
Started a Mosti Mondiale Sonoma Edition Petit Syrah on Nov 8th. 6gal refrigerated all juice with crushed grapes. Fermentation had already started when I got the bucket so I do not know what the starting SG was, but it went from 1.062 on my day 1 to 1.018 in 4 days. At that point (and per the instructions) I racked to a carboy, and as specified I racked over the deposits as well. Circumstances were such that I was only able to re-racked it and sulphite it 4 weeks later (SG= .998) and now the whole house reeks of sulfur. Been making wine kits for maybe a decade, and have never come across this (new to refrigerated juice). After reading a bunch of previous posts I figure that I left the wine too long on the gross lees, or that there were some under nourished yeast that have produced this nasty odor. Wine smells bad, and even worse the wine tastes bad (sulfur). Is there any hope to salvage this? Splash racking seems to be the first recommended treatment if caught early enough, but with the taste already being affected... And is this definitely my mistake or do i have cause to go back on the LHBS/Mosti for a refund (They do guarantee their pails). Much appreciate all help!