I tasted my latest batch of Bio Bio valley malbec and found a very slight odor of sulfide on it. I splash racked it over sanitized and scrubbed copper tubing and put it back in the stainless tank. Unfortunately it's still there and I have to go to plan B.
What bothers me is that this is the second time from the same grower in a row that I've had sulfide problems in my wine during the same stage. I did a Chilean carmenere last year and waited too long on the fix for sulfide so now I have a stinky batch of decent wine that I can't bring myself to throw away.
Has anybody else had a problem with Bio Bio valley grapes? I'm to the point where I feel like I don't want to buy Chilean again. I used D254 yeast which is a low sulfide producer and both times the problem came about after press and before the first rack. With the carmenere I thought I left it on the gross lees too long so with the malbec I pulled them off one week after pressing. I also used D254 successfully for California grapes in between Chilean grapes so I can rule out the yeast. My only idea is that it's the spray they use for mold on the vine.
My next move may very well be copper sulfate, albeit carefully. I just feel like I'm at my wits end here with Chilean grapes.
What bothers me is that this is the second time from the same grower in a row that I've had sulfide problems in my wine during the same stage. I did a Chilean carmenere last year and waited too long on the fix for sulfide so now I have a stinky batch of decent wine that I can't bring myself to throw away.
Has anybody else had a problem with Bio Bio valley grapes? I'm to the point where I feel like I don't want to buy Chilean again. I used D254 yeast which is a low sulfide producer and both times the problem came about after press and before the first rack. With the carmenere I thought I left it on the gross lees too long so with the malbec I pulled them off one week after pressing. I also used D254 successfully for California grapes in between Chilean grapes so I can rule out the yeast. My only idea is that it's the spray they use for mold on the vine.
My next move may very well be copper sulfate, albeit carefully. I just feel like I'm at my wits end here with Chilean grapes.