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Good. Barrelling reduces or eliminates H2S when it can be found in tank with the exact same wine because of the micro-oxygenation affect. This may happen to lesser degree with the chips so I dont think it would exacerbate the problem and in fact may help, a little. It is possible that the...

I doubt using copper tubing would add too much copper compounds to your wine and is a good suggestion if the problem is persistent. Often I will toss a couple older copper pennies (the new ones arent copper) into a glass of wine and test it (by smell) against a standard to detect and identify...

Yup still aerate, regardless. And yes again --the fact that it is dying down is probably from the reduced off gassing of CO2 carrying the stink not so far and wide. For your own reference maybe try drawing a sample in a wineglass off and cover, trying to keep aeration down, to use as a...

Took a closer look at the wand and if the premise is that it bubbles air up from the bottom probably work fine especially if you are fermenting in a carboy/demijohn which reductive nature is the source of your problem. If you are in an open container I would just do the pitcher idea.

I have not used a "degassing wand" or anything like it in any winery I have worked in -- I took a quick look at one and not sure of its purpose. Aeration at this point is key to reduce/remove/halt H2S compounds and their development. On a large scale this would be done by pumping over the must...

After your primary ferment was over you racked all of the heavy lees should be discarded. By chance did you smell them or detect any off flavours. If you did I would recommend you go with the second racking if not I would stay on those lees to improve mouthfeel, complexity, and decrease...

You can aerate heavily at this stage of the game without causing any damage. New wine is heavily fortified by CO2 in solution and is not at risk of oxidation.

Yup no more nutrient (DAP). If you have a spare carboy I would recommend aerating the wine by pouring one into the other. Oxygen should take care of the problem but if it doesnt then the last resort is copper sulfate. Copper sulfate is nasty and highly toxic but will remove/bind to the H2S...

It's viognier done right it rivals a good chard

Why do you want to rack again? Have you considered wood?

You have a hydrogen sulfide problem (H2S) that really should not come with a kit. Aerate immediately and that should blow off the problem although it sounds like it is advancing. H2S issues develop into powerful off flavours if not dealt with appropriately and swiftly. It should have nothing...

Sounds like an airborne brettanomyces yeast infection. It requires a serious deep cleaning (I prefer caustic soda/ citric acid or others here may recommend bleach) EVERYWHERE -- equipment, surfaces, remove wood or other refuges etc. Once your brewing area is infected it is difficult to remove...

Brett when used to intentionally innoculate a beer would be done post alcohol fermentation when there is less "food" available to it. Which translates directly into how much brett based compounds are produced. Some is considered added complexity too much is repulsive.

Can always dilute it if you want.

excellent.

It is unlikely you got brett, if indeed that is the source of the problem, from a yeast package. However this yeast does live around us and if a contaminated ferment takes off it could be a serious concern for the future of the brew area because of the likelihood of establishing a population.

Sorry to sound like a wet blanket -- but if there hasnt been age (ability) considerations in regard to protein stability, potassium meta bisulphate additions, pH, residual sugars, filtration, etc I would be celebrating her 1st or 2nd birthday without disappointment.

Had you inoculated with Brett? Could this be the source of contamination?

In general phenolics are derived from yeast where types and quantities of phenolics are temperature dependent, like you mention, but these phenolic off flavour profile described fit the bill for brett closely. "One of the yeasts that can withstand the toxicity of ethanol levels and which has...

Brett is often used for complexity in both wine and beer but when it infects early its impact is repulsive. If brewers or winemakers wish to use this tool it is often well after primary fermentation so its impact isnt as great.