hector
Senior Member
- Joined
- Aug 9, 2009
- Messages
- 211
- Reaction score
- 1
Hi there !
My new batch of Red Wine ( using grapes ) started fermenting since Saturday morning , BUT after 24 Hours
the old problem occured ( emitting H2S ) .
This is my Story :
The volume of the Must is 1.7 gallons .
The pH was 4.0 at the beginning . I added Tartaric acid and the pH came down to 3.2 .
12 Hours after adding K-Meta ( 40 ppm SO2 ) , I added 5 grams of Pectic Enzyme and 5 grams of Yeast Nutrient to the Must .
12 Hours later the pH was 2.9 !
Therefore , I added Potassium Carbonate and brought it to 3.3 .
Then I added 26 ppm SO2 to the Must .
12 Hours later , I made the Starter and 4 Hours later as it showed vigorous viability , added it to the Must .
I used "Pasteur Red" as the yeast strain .
After detecting H2S , I added 1 gramm of Yeast Nutrient to the Must and did vigorous aeration .
The Temp. of the Must is 68 Degrees . It's fermenting with a relatively good speed , But I can smell H2S continusly , although it's
not as vigorous as before .
Each time I do the aeration , it disappears but after about 10 Miutes I can smell it again , coming from the Must .
5 months ago , I made a Red Wine batch using Red Grape Juice and I had the same problem .
The difference was that I used Bread Yeast and the pH was 3.0 .
Now , I'm completely confused and disappointed .
What should I do to get rid of this old Problem ?!
Hector
My new batch of Red Wine ( using grapes ) started fermenting since Saturday morning , BUT after 24 Hours
the old problem occured ( emitting H2S ) .
This is my Story :
The volume of the Must is 1.7 gallons .
The pH was 4.0 at the beginning . I added Tartaric acid and the pH came down to 3.2 .
12 Hours after adding K-Meta ( 40 ppm SO2 ) , I added 5 grams of Pectic Enzyme and 5 grams of Yeast Nutrient to the Must .
12 Hours later the pH was 2.9 !
Therefore , I added Potassium Carbonate and brought it to 3.3 .
Then I added 26 ppm SO2 to the Must .
12 Hours later , I made the Starter and 4 Hours later as it showed vigorous viability , added it to the Must .
I used "Pasteur Red" as the yeast strain .
After detecting H2S , I added 1 gramm of Yeast Nutrient to the Must and did vigorous aeration .
The Temp. of the Must is 68 Degrees . It's fermenting with a relatively good speed , But I can smell H2S continusly , although it's
not as vigorous as before .
Each time I do the aeration , it disappears but after about 10 Miutes I can smell it again , coming from the Must .
5 months ago , I made a Red Wine batch using Red Grape Juice and I had the same problem .
The difference was that I used Bread Yeast and the pH was 3.0 .
Now , I'm completely confused and disappointed .
What should I do to get rid of this old Problem ?!
Hector