docjavadude
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- Dec 12, 2008
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So I racked red wines off the gross lees. My intention is/was to introduce MLF bacteria to the juice tonight (fermentation is complete). One carboy (out of about 24) has a distinct sulfur aroma, another might have slight smell (it's hard to tell after my nose has been stuck with the rotten egg smell). The aroma is not overwhelming, but certainly present.
Should I
A) continue with MLF inoculation with 23 of the carboys and quickly sulfite the offending one, rack it a few more times in the next week and hope any H2S dissipates on its own;
B) continue with MLF inoculation with 23 of the carboys, sulfite the offending one, and treat with copper or bocksin asap;
C) continue with MLF inoculation on all of the carboys;
D) ditch MLF altogether and proceed with stabilization, clarification, and (if necessary) treatment for H2S?
Thoughts? Thanks for the help!
--Jeff
Should I
A) continue with MLF inoculation with 23 of the carboys and quickly sulfite the offending one, rack it a few more times in the next week and hope any H2S dissipates on its own;
B) continue with MLF inoculation with 23 of the carboys, sulfite the offending one, and treat with copper or bocksin asap;
C) continue with MLF inoculation on all of the carboys;
D) ditch MLF altogether and proceed with stabilization, clarification, and (if necessary) treatment for H2S?
Thoughts? Thanks for the help!
--Jeff