Sometimes when it is too warm you will get the H2S as a byproduct of fermentation. Here is a post reply from Dean with a couple fixes. You can search on rotten egg and get a lot of hits for other replies. Remember the search tool is here to help also.
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Dean
Senior Member
Joined: 17 October 2005
Location: Canada
Online Status: Offline
Posts: 389
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Posted: 05 August 2007 at 12:34pm</TD></TR>
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<DIV =msg style=": left; OVERFLOW: auto">Rotten eggs is H2S, or Hydrogen Sulphide. It is a nasty smell. 2 ways to get rid of it. Splash rack to blow off the smell, or stir the wine with a copper rod. I'd splash rack first, wait 2 days and if it still there and strong, then get a copper rod, and polish it up so there is no oxidation whatsoever on it, and then stir the wine for about 30-40 seconds with it. Wait 2 days and stir again, if the smell is still there. If the wine is still fermenting, then, you might want to add a bit of yeast engergizer, since that smell is usually caused by stressed out yeast. </TD></TR>
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<DIV =msgSignature style=": left; OVERFLOW: auto">Location: Vancouver, BC, Canada </TD></TR>
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IP: 70.71.22.168
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