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Old 10-03-2005, 12:10 AM   #1
toothm
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Aug 2005
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Hi all,
I'm new to the forum, but I've been checking it out for a while now.
I just started my first batch of wine, I started with whole grapes, crushed them, sulfited them, and let them sit for 24 hrs before I added the yeast. they fermented on the skins for 5 days, then I pressed them. The juice then went into a 5 gallon glass carboy. It kept fermenting vigorously, for about a week. I went to check on it today, and there was the smell of rotten eggs. Is this something normal that happens from the sulphur I added, that will diminish when I rack? Will stirring the lees help? I've heard the hydrogen sulfide smell decreases with aeration, but so does aroma.
I guess what I'm really asking is my batch completely helpless, or will these off odors diminish by bottling and drinking?
By the way, the grapes were marechal foch, a red french hybrid grape. The juice after crushing was 22 degrees brix, so I didn't add any sugar.
Any suggestions would be greatly appreciated.

 
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Old 10-09-2005, 08:17 PM   #2
Caplan
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Aug 2005
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Doesn't sound too good that i have to agree! You mentioned starting the must off first before transfering to your carboy. How did you store it during this primary?

 
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Old 10-15-2005, 01:55 PM   #3
toothm
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Aug 2005
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the must was fermented in a bucket, with just a plastic covering, and 3 times a day I punched the cap down into the juice.

 
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Old 10-15-2005, 10:54 PM   #4
Caplan
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Aug 2005
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You may have got an infection in there under the plastic sheet, and three times a day obviously gave more chances of nasties to get in. If you'd over done the sulphites initially i doubt the yeast you added would have taken off anyway. Is it still smelling of sulphur?

 
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Old 10-17-2005, 12:46 AM   #5
bandt9299
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Feb 2005
Hubbardston, MA
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I have a batch of wine (fresh juice ) and I just checked the airlock and when I removed It I had a big smell of rotten eggs, and I'm a stickler for santitation so I just think its the smell of fermentation, I'm not worrying yet!!!!!!!!!!!

 
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Old 10-17-2005, 07:12 AM   #6
SilvaRizla
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Aug 2005
Northwest UK
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There are many yeasts that smell like rotten eggs when fermenting, especially if you added sulphur because under certain conditions thats exactly what it smells like

 
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Old 10-17-2005, 08:52 PM   #7
Caplan
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Aug 2005
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I'll bow to both Bandt9299 and SilvaRizla with their experiences of different yeasts/by-product aroma . Let us know what yeast you used, it could be one type they have both used that's given the smell?

 
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