Ibrew2
Active Member
Fairly new to winemakkng. I have made some Chardenay from kits that was really good. That’s the extent of my experience with wine making.
Started a blueberry wine and once I pitched and the yeast got to work, there is a sulphur smell coming from the bucket.
Recipe obtained online from winemakermag.com
6 gallon primary
17.5 lbs frozen high bush blueberries
11 lbs table sugar added to 2 gals warm water, Costco purified water
1.5 gals water added to bring volume to 6 gallon mark on bucket fermenter.
6 campden tablets
Waited 32 hours, then added other ingredients:
2.5 tsp acid blend
2.5 tsp pectic enzyme
3 tsp wyeast yeast nutrient blend
1 tsp tannin
OG = 1.100, Target was 1.090, so I called it close enough.
Stirred in
Pitched (2) packs of 71B-1122. (Yeast well past BBD of 2015, but was kept refrigerated in ziplock bags the whole time).
Temperature 69-70 degrees where bucket located.
1st airlock bubbles @ 2 hours after pitch.
Airlock activity slowly ramping up. 18 hours from pitch, 1 bubble/15 seconds.
Stirring 2 times daily.
Is some sulphur smell normal at this stage?
If not, any actions need to be taken?
Thanks for any input you can offer.
Started a blueberry wine and once I pitched and the yeast got to work, there is a sulphur smell coming from the bucket.
Recipe obtained online from winemakermag.com
6 gallon primary
17.5 lbs frozen high bush blueberries
11 lbs table sugar added to 2 gals warm water, Costco purified water
1.5 gals water added to bring volume to 6 gallon mark on bucket fermenter.
6 campden tablets
Waited 32 hours, then added other ingredients:
2.5 tsp acid blend
2.5 tsp pectic enzyme
3 tsp wyeast yeast nutrient blend
1 tsp tannin
OG = 1.100, Target was 1.090, so I called it close enough.
Stirred in
Pitched (2) packs of 71B-1122. (Yeast well past BBD of 2015, but was kept refrigerated in ziplock bags the whole time).
Temperature 69-70 degrees where bucket located.
1st airlock bubbles @ 2 hours after pitch.
Airlock activity slowly ramping up. 18 hours from pitch, 1 bubble/15 seconds.
Stirring 2 times daily.
Is some sulphur smell normal at this stage?
If not, any actions need to be taken?
Thanks for any input you can offer.