Another reason I like Avanti yeast

[wood1954]

Besides no hydrogen sulfide this yeast also has almost no foaming. This is a Riesling kit after two days, no foam, no odor

 

[Rice_Guy]

I will guess if you raised the temperature to five degrees below the upper limit Avanti yeast will start being nutrient starved and produce detectable levels of sulfur compounds. SO2 is a natural byproduct of yeast metabolism.

 

[wood1954]

Supposedly this yeast is genetically incapable of producing hydrogen sulfide, don’t know about so2