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.