Hey guys,
I’m currently making my first batch of wine ever and think I may have stumbled across a problem. I did the first racking over into an air locked carboy five days ago and everything seemed to be great until yesterday. I’m getting whiffs of rotten eggs. I wouldn’t say it’s extremely strong but it’s definitely there. I’m wondering if I should just leave it alone until the next racking or if I should act promptly and try a splash racking to see if it helps?
A quick rundown on my process: I used approximately 2.5 pounds of blueberries tied up in cheesecloth, 1.5 gallons of tap water that was filtered and left out over night to help get rid of any chlorine, 3 pounds of sugar (dissolved in boiling water), one cup of Welch’s grape juice, 1.5 teaspoons of acid blend, 1 teaspoon of peptic enzyme, 1 teaspoon of yeast energizer, and 1.5 crushed campden tablets. This gave me a SG of 1.099. I mixed all this up and let it rest for 24 hours before adding red star’s blue packet of yeast. It took off nice and seemed to be fermenting well. After a week I removed what was left of the blueberries and got a reading of 1.040. I racked it into the secondary container and put a airlock on it. It’s been sitting in a dark cabinet with a temperature of 72F.
I’m open to all critiques and suggestions, I’m trying hard to learn from this process. Thank you in advance.
I’m currently making my first batch of wine ever and think I may have stumbled across a problem. I did the first racking over into an air locked carboy five days ago and everything seemed to be great until yesterday. I’m getting whiffs of rotten eggs. I wouldn’t say it’s extremely strong but it’s definitely there. I’m wondering if I should just leave it alone until the next racking or if I should act promptly and try a splash racking to see if it helps?
A quick rundown on my process: I used approximately 2.5 pounds of blueberries tied up in cheesecloth, 1.5 gallons of tap water that was filtered and left out over night to help get rid of any chlorine, 3 pounds of sugar (dissolved in boiling water), one cup of Welch’s grape juice, 1.5 teaspoons of acid blend, 1 teaspoon of peptic enzyme, 1 teaspoon of yeast energizer, and 1.5 crushed campden tablets. This gave me a SG of 1.099. I mixed all this up and let it rest for 24 hours before adding red star’s blue packet of yeast. It took off nice and seemed to be fermenting well. After a week I removed what was left of the blueberries and got a reading of 1.040. I racked it into the secondary container and put a airlock on it. It’s been sitting in a dark cabinet with a temperature of 72F.
I’m open to all critiques and suggestions, I’m trying hard to learn from this process. Thank you in advance.