Brewkowski
Well-Known Member
Started a Barbera from concentrate on New Years, and about 48 hours into fermentation when we woke up the hose has that wonderful aroma of rotten eggs. Needless to say the wife doesn't care for it. I used Wyeast wine nutrient prior to pitching and I added some additional nutrient yesterday, and the egg smell seems to have died down a bit. Now it's mostly just the room I have it in that reeks. I pitched Lalvin RC-212, not sure if anyone else has had this problem with this yeast or what? I heard some people blame Montrachet for sulphur issues, so maybe it's a yeast thing? I know my sanitiation if probably fine, but this is my first red wine so I'm a little unsure of things.
It's not really a problem (other than the smell), if I find the wine doesn't retain any of the smell after fermentation right?
My wife had some Torch Cherry Rum, I put that in the airlock and it seems to have helped. Any advise on getting rid of the smell or concerns for the wine?
It's not really a problem (other than the smell), if I find the wine doesn't retain any of the smell after fermentation right?
My wife had some Torch Cherry Rum, I put that in the airlock and it seems to have helped. Any advise on getting rid of the smell or concerns for the wine?