Chilean crush, fermentation and press went well. Used d254(low h2s producer) and stuck to a strict nutrient schedule with go ferm and fermaid k, etc exactly according to morewinemaking. Racked off gross Lees 48 hours later. Wine was great at press and for 2 weeks after. I had a one gallon jug with some left over wine from press that had some lees in it and I noticed a horrendous rotten egg smell from it when I opened it today.
Now I think I may detect a little smell in my other 30 gallons which are all in a steel tank but maybe I'm being paranoid. The smell I'm getting from the main batch is "funny" but different. Not the overt rotten egg. I mixed Cabernet and malbec.
Once I get this smell out of my nose im going to smell the big batch again and figure it out. But just in case, what can I do now to save my wine. Not real interested in using copper.
I used my lees stirrer attached to a drill at the surface of the wine to oxygenate and agitate it and splash it around. It's in a steel tank. Maybe slightly better---but smells funny
Now I think I may detect a little smell in my other 30 gallons which are all in a steel tank but maybe I'm being paranoid. The smell I'm getting from the main batch is "funny" but different. Not the overt rotten egg. I mixed Cabernet and malbec.
Once I get this smell out of my nose im going to smell the big batch again and figure it out. But just in case, what can I do now to save my wine. Not real interested in using copper.
I used my lees stirrer attached to a drill at the surface of the wine to oxygenate and agitate it and splash it around. It's in a steel tank. Maybe slightly better---but smells funny
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