Didn't realize that....no worries. Thanks.No problems, MACs.
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This thread wasn't intended as a place to post questions that need fast answers.
Could be hydrogen sulfide in your wine.
The possible causes of hydrogen sulfide contamination are:
- Too much sulfites, usually the result of grapes being dusted with too much sulfur during the growing season
- Lack of proper nutrients (nitrogen, yeast hulls) during fermentation
- Yeast combining with various forms of sulfur (some folks swear that Red Star Montrachet yeast is notorious for causing H2S, but we've never experienced this ourselves)
- Bacterial contamination due to poor sanitation technique
H2S contamination can be prevented if you:
- Add proper amounts of sulfites to wine
- If making wine from scratch (not from a kit), add a proper amount of yeast nutrient prior to pitching yeast (Fermax, DAP, etc.)
- Use proper yeast for the wine you're making, and make sure it has not passed the expiration date or gotten too hot in storage.
- Maintain sanitary conditions for your equipment and must (especially prior to pitching yeast)
I have read that you can do the steps below to rid the rotten egg smell:
- First, measure the amount of sulfites in your wine using a test kit
- If deficient, treat wine to 50 PPM sulfites
- Rack and splash - rack your wine two or three times, being sure to splash it around a lot as the wine goes from vessel to vessel. The aeration (introduction of oxygen) will help counteract the H2S.
- Put the airlock back on and wait a couple of hours or overnight. If it still smells like rotten eggs, keep going...
- Get a piece of copper (i.e. copper flashing) from a home supply store.
- Pour the wine over the copper so that it runs over the surface of the metal into a receiving vessel.
- Fine or filter the wine.
- By now, the sulfur smell should at least be greatly diminished. If you can still detect a smell (we've heard that humans can detect H2S in quantities as low as 2 parts per billion), you might try to use an egg white or a gelatin fining agent and fine your wine. Add normal amounts recommended by the manufacturer.
- Filter wine through a tight filter.
- When all else fails you can use copper sulfate on your wine. A 0.1% solution added at about 0.5 ml per gallon, will give you about 0.3 PPM copper sulfate in your wine. BE CAREFUL. Remember, this stuff is poisonous. DO NOT EXCEED 0.5 PPM of copper.
- Fine your wine with a bentonite or Sparkolloid fining agent. This will remove all the copper sulfate.
- Filter wine if necessary to remove fining agent.
Can someone remind of how much Lalvin VP41 MBR® to add to 5 gallons red to initiate MLF. Thanks.
According to MoreWine, 2.5g is enough for 250L.
Should I adjust acids to an actively fermenting fresh berry wine?
I'm about 40 hours s/p yeast pitch. SG was 1.064 a couple hours ago.
My Tartaric Acid is 0.56%. I want 0.60%. Should I adjust now, later, is it too late, do I forget about it, am I close enough? I don't have a clue how to make the decision.
I would really appreciate any thoughts. Have a great night everyone, take care.
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