nman13
Well-Known Member
I made wine from grapes 1 month ago and it is currently sitting in the secondary fermenter. Last week the wine started smelling of really strong sulphur. I know that sulphur is a by product of yeast. But can there be too much? Is there a way to reduce this smell or do I wait it out? Can i test the aulphur somehow? Note that the wine tastes fine it just smells funny. Also I added malolactic bacteria while it smelled this way will that cause the bacteria to be ineffective?