I found this quote festering in several descriptions of Pasteur Champagne Yeast. I hope I'm not having a learning experience. I've been making mead for too long to run into this kind of problem:
...It is not recommended for grapes that have been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds.
I hope this doesn't apply to my raspberries. I'm going to assume it does, and change my go-forward plan as follows:
- reduce fermentation temp to 55F
- get the rest of the raspberries in at one time
- degas nightly if I detect any sulfur taste or smell
- add the rest of the honey when raspberry fermentation is complete. Hopefully the CO2 from the honey fermentation will scrub out the remaining H2S