Temp was 80 for a week which was higher than I usual. I have 36 gal of cab 6 gal of Sangiovese and 6 gal blend don't remember yeast name u guys are more technical than I have been I fermented in bucket for 1st time usually I do it in glass carboys. Wine is in glass carboys
Which one of those wines is the problem?
That smell generally can be fixed easily without damaging the wine. If it truly is the rotten egg smell, it is refer to as H2S.
It requires subjecting the wine to something made of copper (In the home wine making environment).
Put a half cup of it in a glass. Add 2 or 3 shiny (untarnished) copper pieces, like US pennies. Stir wine around for about 5 minutes. If the smell diminishes, it is H2S.
Stirring the carboy with a clean sanitized copper tube or placing a sanitized copper pot scrubber directly into the carboy (with a string attached) for 3 or 4 days, followed by a splash racking, will generally take care of the smell.
As I said in my previous post, this almost always happens when the yeast get stressed. Maybe too cold, maybe not enough nutrients, maybe not enough oxygen.
Do you add nutrients while the wine is fermenting? If not, that is the likely problem.
How long were the yeast actually in the wine before they were racked off? if too long, H2S is very possible.
