Morning all! Rather new to wine making and hope I can get some insight. Our red wine has developed a rotten egg smell (hydrogen sulfite I am assuming) that I hope I can correct. We crushed the grapes and went through fermentation for about a week. After fermentation was complete we transferred the free-run and press run juice into our SSVC tanks. Approximately 400 liters. We waited about 3 weeks for our first racking and have come to find this problem. Doing some research I think it could have been one of the following elements or a combination of them... Extended period in contact with gross less, nutrient deficiency, or the yeast in general being known to produce H2S (we used Red Star Montrachet). The smell was pretty bad, but tasting the wine it did not taste spoiled. It tasted fine, but really just lacked any body at this early stage. The color was great as well. Does anyone have any recommendations for course of actions? I have read different opinions on both sides of the spectrum. Some say to continue racking as this process will alleviate on it own, while others mention adding items such as OptiRED or Bocksin to correct the issue. Also heard of copper sulfate, but not sure I was to risk something toxic like that. Any help would be greatly appreciated. Thanks so much!