Ok about a month ago I started a blackberry wine. I notice it made the room smell like sulphur but it went away. The wine was in a secondary today, I ran a gravity it as .990. So I racked a third time. I notice the sulfur smell, but the wine does not taste bad. It's pretty good for a young wine. I have been told I might need to degass. This is a new one on me because I thought you were suppose to keep Oxygen out of wine. I used montrachet yeast(dry). I only added camden tablets one per gallon in the primary. When I went to secondary I added no camden and today I added no camden. What should I do about the smell, you think it will go away?