Strong H2S

[kroach01]

Hey all,
I just started fermenting a nice Cab kit from northern brewer. I have followed the directions to the T and am two days into fermentation. It is fermenting quickly, but within the past few hours the smell of volcanoes/rhino farts/H2S has overcome my fermentation room. I have transferred it between a secondary and back but it comes right back.
I have yet to add the potassium metabisulphate, potassium sorbate, and fining agent as these come later. I am fermenting around 70 degrees.
I don't know why this is happening given that this is an expensive kit and I have followed the directions exactly. I am worried that I get mercaptans should this go on for a while. I have worked with these compounds in medical research and know how nasty and powerful of reducing agents these are. I cant imagine it makes for good wine.
Any suggestions or guidance?

Much appreciated.

 

[novalou]

Hey all,
I just started fermenting a nice Cab kit from northern brewer. I have followed the directions to the T and am two days into fermentation. It is fermenting quickly, but within the past few hours the smell of volcanoes/rhino farts/H2S has overcome my fermentation room. I have transferred it between a secondary and back but it comes right back.
I have yet to add the potassium metabisulphate, potassium sorbate, and fining agent as these come later. I am fermenting around 70 degrees.
I don't know why this is happening given that this is an expensive kit and I have followed the directions exactly. I am worried that I get mercaptans should this go on for a while. I have worked with these compounds in medical research and know how nasty and powerful of reducing agents these are. I cant imagine it makes for good wine.
Any suggestions or guidance?

Much appreciated.

I've had a wine kit do this to me before. For whatever reason the yeast isn't happy. I'd give the wine a stir. Go back to your brew store and pick up some yeast nutrient and stir that in.

 

[kroach01]

If I get this done after work, will the effects be irreversible or even noticeable?

Thanks for the suggestion!

 

[WilliamSlayer]

If this persists, siphon the wine through/ past some copper. This will help gas off the sulpher. Hope you get it under control!

 

[Yooper]

I'd splash rack again, and add some yeast nutrient, to see if that fixes the problem.

 

[kroach01]

If this persists, siphon the wine through/ past some copper. This will help gas off the sulpher. Hope you get it under control!

Should I run it through my immersion chiller into another carboy back and forth? I feel like that helped initially but it just came right back. Didn't use the immersion chiller though (copper)

 

[WilliamSlayer]

Should I run it through my immersion chiller into another carboy back and forth? I feel like that helped initially but it just came right back. Didn't use the immersion chiller though (copper)

The copper reacts with the H2S and gasses it out. I insert a line of 1/8 (coiled) copper line in my racking tubing and run the wine past it as I transfer from carboy to carboy. I would hesitate to use an immersion chiller unless you are very sure its crystal clean. I use my copper thread only for this purpose, then bag it up and pray I never need it again!

 

[kroach01]

Ah ok, good thinking. Would sterilized pennies work?

 

[edds5p0]

Ah ok, good thinking. Would sterilized pennies work?

I would avoid pennies since they are zinc with a thin copper plating.