Off smell on white juice bucket

[globalnavigator]

I picked up my Chilean viognier juice bucket two months ago. I have racked it three times now using the all-in-one. The taste is good but it has an off odor that my sister-in-law says smells like sulphur to her. It seems completely degassed. Should I bottle it and hope the odor dissipates over time? Or maybe top it off with some commercial white and leave it in the carboy longer? If I go the carboy route, do I need to add some meta?

Any help would be appreciated!

 

[jburtner]

What kind of yeast and nutrients did you use? It might need HS2 remediation?

 

[globalnavigator]

What kind of yeast and nutrients did you use? It might need HS2 remediation?

It was already fermenting by the time I got it back home so I assumed yeast was already added by wine shop or vineyard? I did not add any nutrients.

Regarding the remediation, is this what I need?

 

[NorCal]

It was already fermenting by the time I got it back home so I assumed yeast was already added by wine shop or vineyard? I did not add any nutrients.

Regarding the remediation, is this what I need?

Try a real good splash racking first. If it is not too bad, it will blow off. Redulees would be my next step if splash racking didn’t work.