Taint the wine I was trying to make.

[andy123]

I started a Welches Niagria last month. It began with 4 gals of Welches and a gal of apple and 5 lbs sugar and some EC 1118 w/SG1.094. After 4 and a half days I tasted it and it was nice SG 1.012. I decided to stop the ferment so I added Kmeta (2.5 times recommended amount as I assumed some would gas out stopping 1118) A day later it was still bubbling some so I read a bit and cold crashed it for 5 days then racked degas and sorbate. 1 month and racked and degassed again and tasted. I have a taste I get with some orange and Skeeter P wines. I think it is H2S from stressing the yeast. I got it out of my skeeter pee with Chore boy pads and numerous rackings and stirrings and time. Anyone have an quicker,easier method or suggestion.

 

[Tom_S]

I usually just ferment out totally dry and then backsweeten. The yeast are happier when they're not stressed with cold crashing or adding metabisulfite.

 

[andy123]

That's what I've done as well. Just had an impulse to try this and I wont do that experiment with 1118 again.I read a link from a post by Tom about TCA. I wadded some Saran rap into a milk jug and filled it 2/3rd with my problem wine,gave it the shakes and let it rest overnight. The odor is about gone but so is the flavor I was trying to preserve.