Sulphur - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Sulphur

Reply
 
Thread Tools
Old 09-30-2012, 06:49 PM   #1
nman13
Recipes 
 
Aug 2012
college park, MD
Posts: 74



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?

 
Reply With Quote
Old 09-30-2012, 07:28 PM   #2
novalou
Recipes 
 
Jun 2012
Posts: 600
Liked 36 Times on 35 Posts


I would suggest "rack and splashing". Go ahead aerate it and this will dissipate the smell. Also add some yeast nutrient.

 
Reply With Quote
Old 10-01-2012, 10:06 PM   #3
Brewkowski
 
Brewkowski's Avatar
Recipes 
 
Aug 2008
Chicago area
Posts: 1,344
Liked 24 Times on 23 Posts


Which yeast did you use? I had a bad problem with R212, apparently that yeast needs more nutrients. The splash racking did help for mine.
__________________
An intellectual says a simple thing in a hard way. An artist says a hard thing in a simple way.

Charles Bukowski

 
Reply With Quote
Old 10-02-2012, 04:41 AM   #4
Honda88
Recipes 
 
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts


okay if it is done fermenting no need to add nutrients, if not yes add nutrients and aerate. if it is finished fermenting pour it into a bucket and add k meta, get a power drill with a paint mixer on it or use a paddle manually and stir the living crap out of. I would stir it for like a half hour or so. then splash rack it into a carboy and top off. wait about a week and smell it again. if it still smells repeat the procedure only this time use a copper pipe to stir it with. if that doesnt work then you may have a severe sulphur problem and you can either dump it or use copper sulfate and risk getting sick from copper poisoning...good luck.

 
Reply With Quote
Old 10-03-2012, 03:44 PM   #5
nman13
Recipes 
 
Aug 2012
college park, MD
Posts: 74


I have conducted an ML fermentation and read that oxygen kills the bacteria. I see some Co2 bubbles at the top so it looks like the ML is working. Can i wait till the ML fermentation is done to aerate the wine or will this be a problem? also what should i use to stabilize before bottling as i assume adding more so2 would be a bad idea....

 
Reply With Quote
Old 10-03-2012, 07:19 PM   #6
novalou
Recipes 
 
Jun 2012
Posts: 600
Liked 36 Times on 35 Posts


Quote:
Originally Posted by nman13
I have conducted an ML fermentation and read that oxygen kills the bacteria. I see some Co2 bubbles at the top so it looks like the ML is working. Can i wait till the ML fermentation is done to aerate the wine or will this be a problem? also what should i use to stabilize before bottling as i assume adding more so2 would be a bad idea....
Let ML finish before you do anything. It could be a couple of months. Then add a dose of K-Meta before bottling.

Do not aerate the wine! It will aid in oxidizing your wine.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rotten Egg/Crazy Sulphur during ferment? Brewkowski Winemaking Forum 20 01-12-2011 01:06 AM
Fermentation smells like sulphur. Yowamushi Winemaking Forum 1 06-29-2010 04:11 AM
Sulphur smell seasonsofstrange Winemaking Forum 3 06-30-2009 10:27 PM
Degassing and Sulphur Smell kryolla Winemaking Forum 4 05-02-2009 05:49 PM


Forum Jump