All was proceeding swimmingly for the high gravity (1.160) blackberry/raspberry melomel with 50 ppm sulfite. Using 71B-1122 yeast @ 62F. Last Sg reading (16 hours ago) was 1.112.
I've been using SNA (1/3 FermAid+ 2/3 DAP). Added 3/4 tsp on day 0, 1,2, and day 4 when SG reached 1.112 (As I calculate the FG to be between 1.03-1.04, I estimated this was the point at which 1/3 of consumable sugars were gone.
Along with the SNA additions, I'd been vigorously stirring and degassing the must 3 times daily.
My plan was to stop nutrient additions and stop stirring vigorously at this point (oxidation concerns), but this morning, I noticed a hydrogen sulfide odor. Everything I read here suggest this is bad and ought to be remedied. I'm concerned that the remedy at this point (splashing/oxygenating the must) will result in oxidation. Also, i think I did everything right so is this possibly normal at this stage?
I've been using SNA (1/3 FermAid+ 2/3 DAP). Added 3/4 tsp on day 0, 1,2, and day 4 when SG reached 1.112 (As I calculate the FG to be between 1.03-1.04, I estimated this was the point at which 1/3 of consumable sugars were gone.
Along with the SNA additions, I'd been vigorously stirring and degassing the must 3 times daily.
My plan was to stop nutrient additions and stop stirring vigorously at this point (oxidation concerns), but this morning, I noticed a hydrogen sulfide odor. Everything I read here suggest this is bad and ought to be remedied. I'm concerned that the remedy at this point (splashing/oxygenating the must) will result in oxidation. Also, i think I did everything right so is this possibly normal at this stage?