Off smell on white juice bucket

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globalnavigator

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

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