My blackberry is in the secondary now since the 9th. On checking it yesterday I removed the bung and airlock and was greeted by the old rotten eggs smell. This in the 5 gal carboy with a lot of head space, it is probably about 3 gals in here. I tried to lay a blanket of gas on top to minimize oxidation but maybe it's not working. I also got another 5 gal boy that's full. This is the first wine I made that gave off the smell in the primary and I thought it was weird at that time and now after reading threads it may have been caused by stressed yeast and I may not be able to save it. I used Lalvin 1116 on this with 36.5# berries, 6 tsp of nutrient, 3 tsp energizer, 6 kms tabs, yeast starter, 12.5# sugar, and transferred to secondary @ .994. It was low but I had a medical proceedure done the day before when it was probably 1.000, hope this wasn't the cause. Anyhow I am willing to try anything before dumping. I wanted to try splash racking but am unsure exactly how to do. I was thinking about siphoning off the lees from both bottles and then doing this. Do you do this by just pouring from bottle to bottle or will siphoning and letting the wine fall from top to bottom thru air and splashing accomplish this. Any help would be great and I may have to chalk this up to a lesson learned.