Originally Posted by Pronay
Hi, I'm making a tinned Strawberry wine, I was just wondering what the funky smell is that often occurs, sort of like eggs. I've made a few similar wines and the smell has always cleared, but I'm just wondering what causes it
that is the ever popular "rhino farts" - that would be sulphur - it's normal by product of fermentation with certain fruits and yeast strains - adding yeast nutrient to some yeast/must combos will somtimes keep it in check (evidently montrachet and applejuice is notorious for it) - though I've never experienced it, as i use nutrients - a lighter than advised amount to be sure, but it still goes in - on every batch
In primary: Earl Gray hard cider,
In secondary: Blueberry apple Monster
Bottled: "All apple" Apfelwein, Mixed berry country wine, Kick yer' butt Hard Cider, "All apple" Achtung!Apfelwein, Kumquat mead, "All apple" hard cider.
Drinking: "All Apple" Apfelwein, Mixed Berry Country wine, Blueberry Belgian White ale.
comming to a carboy near you...
Redhook ESB clone