I had my first case of H2S with my pinot this year. I read that it can be caused by stressed yeast. I rehydrated with GoFerm, used a dose of Fermaid O at the first sign of fermentation, and a dose of Fermaid K at 1/3 sugar decrease.
So I was reading the Scott Labs handbook and it seems their recommendations are different than what I have been using (got mine from more wine).
I am not able to measure Yan but with a must of 25 brix or higher, they reccomend the upper limit recommendations. Scott and More wine both say 1.5 grams per gallon for Fermaid o but it is the second dose of Fermaid K that does not jive. Reading the Scotts Handbook it calls for about .90 grams per gallon on the second dose.Whereas Morewine calls for 1 gram but that would be split up into 2 doses so .5 for the second dose. So essentially it seems that a must with probably a high yan(brix were 28 then I diluted to 25) required almost double the dose of Fermaid k. Just wondering if this is correct and possibly the cause of my H2S.
With 11.4 gallons of must I added
Fermaid O #1 8.55 at end of lag
Fermaid F #2 5.7 after 1/3d sugar depletion From above it should have been 10.26
Do these number make sense?
So I was reading the Scott Labs handbook and it seems their recommendations are different than what I have been using (got mine from more wine).
I am not able to measure Yan but with a must of 25 brix or higher, they reccomend the upper limit recommendations. Scott and More wine both say 1.5 grams per gallon for Fermaid o but it is the second dose of Fermaid K that does not jive. Reading the Scotts Handbook it calls for about .90 grams per gallon on the second dose.Whereas Morewine calls for 1 gram but that would be split up into 2 doses so .5 for the second dose. So essentially it seems that a must with probably a high yan(brix were 28 then I diluted to 25) required almost double the dose of Fermaid k. Just wondering if this is correct and possibly the cause of my H2S.
With 11.4 gallons of must I added
Fermaid O #1 8.55 at end of lag
Fermaid F #2 5.7 after 1/3d sugar depletion From above it should have been 10.26
Do these number make sense?
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