Hey, so I started some chardonel from real grapes two days ago. After harvest and press I had ~6.5 gallons, so I added 7 campden to the juice and let it sit for 24 hours or so.
The next night I pitched a starter of BA-11 yeast, and it quickly started bubbling away happily. It formed a significant head in the first few hours, and I've been stirring it well about 2-3 times a day since. The S.G. is slowly dropping, from 1.10 to 1.075 tonight. I've had it fermenting in a bucket with some ice added, replenishing it periodically to keep the temp somewhere a bit north of 60. I'd like it lower, but whatever - improvement from last time, and I'm learning how best to keep the ice cycled to prevent it getting too cold.
So anyway, I have what I believe is a rotten eggy smell tonight. Not a lot of it, and I've never had it in a wine before, so I wanted to check with some people. Thoughts? only two days in now. Anything to do but stir it vigorously every few minutes and see if it goes away? Add some nutrient?
The next night I pitched a starter of BA-11 yeast, and it quickly started bubbling away happily. It formed a significant head in the first few hours, and I've been stirring it well about 2-3 times a day since. The S.G. is slowly dropping, from 1.10 to 1.075 tonight. I've had it fermenting in a bucket with some ice added, replenishing it periodically to keep the temp somewhere a bit north of 60. I'd like it lower, but whatever - improvement from last time, and I'm learning how best to keep the ice cycled to prevent it getting too cold.
So anyway, I have what I believe is a rotten eggy smell tonight. Not a lot of it, and I've never had it in a wine before, so I wanted to check with some people. Thoughts? only two days in now. Anything to do but stir it vigorously every few minutes and see if it goes away? Add some nutrient?