I have a batch of red wine going on with grapes from my brother's garden. I have absolutely no idea which variety, but I assume that they are some variety of red table grapes. I crushed/destemmed them and washed them in tap water. I cleaned my fermentation bucket. Afterwards I rinsed the bucked with one liter of water to which I added 18 campden tablets (read that somewhere that 15 per liter should do fine to kill anything it touches). I used the same solution on all my tools. I added 3 campden tablets to 20 L of must.
I did'nt have any yeast nutrient left, so I did not use that. I used a full packet of Young's All Purpose Red, which I sprinkeled on top of the must as is stated on the sachet. I also added pectic enzyme.
The fermentation has been going on for about 3 days now, but I start to notice a faint rotten egg smell, but only when I stir the must to break the cap (I do that 2 times a day: before and after work). When I take away the cheesecloth, it just smells like any other fermentation I have done before.
I live in Belgium and we don't have any brewers' shops around here. I ordered yeast nutrient today, but it will probably only arrive by Monday-Tuesday. Is there anything I can do in the meantime to start solving this problem? I don't want it to get worse, because we spent a lot of time with the whole family preparing the must.
Thanks in advance,