Help! Should I be concerned, and any suggestions?
I just made my first batch 50 gallons ofold vine red Zinfandel. Used metabusulfite to kill wild yeast and introduced own yeast. I am concerned, have racked wine twice, and I still smell sulfur, will this go away? or is there anything I can do to eliminate this/ Please any comments or suggestions
I just made my first batch 50 gallons ofold vine red Zinfandel. Used metabusulfite to kill wild yeast and introduced own yeast. I am concerned, have racked wine twice, and I still smell sulfur, will this go away? or is there anything I can do to eliminate this/ Please any comments or suggestions
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