Originally Posted by CTolino
This is my first time using this forum, I am a home wine maker as well as a home brewer. I am having trouble getting rid of a rotten egg odor from a red blend I have. It was a cab franc chambourcin blend. Anyone have any tips?
First thing I would do is "rack and splash". It will allow some of the SO2 to dissipate. May have to do this several times.
If it is still fermenting, add some yeast nutrient and stir it in.