I've been cursed by the wine gods...no question.
I started my apple concentrate wine (Keller) to make SP. The SG was 1.116! I added a little water, not much 'cause I didn't want to dilute the flavor and that brought it down a smidgen to 1.114. Against my better judgment, I went ahead and added the activated yeast (Pasteur Champagne) yesterday. This morning, I stirred and there's foaming when I stirred so the yeast is working but the smell is unpleasant. Yup, rotten eggs. I splash racked several times. Odor diminished but is still there.
So, I have two problems...high SG and stinkiness. Now what? Do I dump this batch? (Will be the 2nd one in the space of 1 week.) Geez, at this rate, I'll catch up to Sarah's loss pretty soon, 1 gallon at a time!
I started my apple concentrate wine (Keller) to make SP. The SG was 1.116! I added a little water, not much 'cause I didn't want to dilute the flavor and that brought it down a smidgen to 1.114. Against my better judgment, I went ahead and added the activated yeast (Pasteur Champagne) yesterday. This morning, I stirred and there's foaming when I stirred so the yeast is working but the smell is unpleasant. Yup, rotten eggs. I splash racked several times. Odor diminished but is still there.
So, I have two problems...high SG and stinkiness. Now what? Do I dump this batch? (Will be the 2nd one in the space of 1 week.) Geez, at this rate, I'll catch up to Sarah's loss pretty soon, 1 gallon at a time!