- Jan 20, 2020
- Reaction score
Doing a Cabernet Sauvignon Eclipse Kit right now. There is a smell of rotten eggs a little bit out of the air lock. I looked it up and there’s a few reasons as to why. I fermented around mid to uppers 70s and it’s currently sitting at 72-74 right now and slowing down on the activity. I saw temps between 75-80 could produce more sulfur and give you that smell but I thought red wines benefited from a higher fermentation temp. What could I do to fix it? Just a few racks once it’s finished up fermenting?