I made a plum and berry DB that I started about 10 days ago. I've been following the standard steps that I've done a hundred times before. I checked it yesterday and everything was fine but I knew that that it would probably be done fermenting within a day or two.
So I went to take a hydrometer reading today and was hit by rotten egg smell. The reading showed that the wine was indeed done fermenting. I racked it multiple times with my AIO and treated it with potassium metabisulfite and potassium sorbate. When I tried the wine, it tasted as bad as it smelled.
As for why it happened, I have no idea. I used EC 1118 for yeast, it fermented at a pretty constant temp of 72-74 degrees and it showed no signs of a problem at any point before today. It fermented dry within 8 days.
I've read that racking will probably drive the smell out but what about the taste? Can that recover as well?
So I went to take a hydrometer reading today and was hit by rotten egg smell. The reading showed that the wine was indeed done fermenting. I racked it multiple times with my AIO and treated it with potassium metabisulfite and potassium sorbate. When I tried the wine, it tasted as bad as it smelled.
As for why it happened, I have no idea. I used EC 1118 for yeast, it fermented at a pretty constant temp of 72-74 degrees and it showed no signs of a problem at any point before today. It fermented dry within 8 days.
I've read that racking will probably drive the smell out but what about the taste? Can that recover as well?