I Did my first rack of Black Malvoisie about 5 weeks ago, 2nd rack about 3 weeks ago.
from the get go, one of my carboys had a strong rotten egg smell. (By the way, I used ambient yeasts...)
Interesting one of the 15 gallon carboys smelled great, but the other one, not so good.
I tried splashing the wine around on the second rack, but it did little to help..
Anyhoo...
Upon the advice of others, I initiated on Sunday an intensive (3rd rack) splash racking session with the smelly carboy contents. I filled up three 5 gallon buckets of the smelly wine and I poured each bucket 10 times into an empty bucket and I added the recommended dosage of sulfites. Thankfully, the smell has improved greatly.
Question for you all: the smell has not gone away totally, should I do another intensive splash racking now, (it is a lot of work...)
OR... Can I wait another two or three weeks to see if it improves on its own?
Will it ever just go away? Or do I need to keep working at it...
I will say that I tasted (offending) wine and it tastes pretty darn good...
from the get go, one of my carboys had a strong rotten egg smell. (By the way, I used ambient yeasts...)
Interesting one of the 15 gallon carboys smelled great, but the other one, not so good.
I tried splashing the wine around on the second rack, but it did little to help..
Anyhoo...
Upon the advice of others, I initiated on Sunday an intensive (3rd rack) splash racking session with the smelly carboy contents. I filled up three 5 gallon buckets of the smelly wine and I poured each bucket 10 times into an empty bucket and I added the recommended dosage of sulfites. Thankfully, the smell has improved greatly.
Question for you all: the smell has not gone away totally, should I do another intensive splash racking now, (it is a lot of work...)
OR... Can I wait another two or three weeks to see if it improves on its own?
Will it ever just go away? Or do I need to keep working at it...
I will say that I tasted (offending) wine and it tastes pretty darn good...
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