hydrogen sulfide - does it age out?

[avaserfi]

I recently made Yooper's hard lemonade and used Montrachet yeast. After my first taste there was a burnt rubber flavor which I have narrowed down to hydrogen sulfide due to the yeast being stressed (a common reaction of the strain). I bottled today and the flavor was still present as was the odor. I was wondering if anyone knew if this aged out or not? Also, are there any yeast recommendations that won't have such a reaction. I was going to try Pasteur Champagne next.

 

[Aleforge]

Maybe if you left it in the secondary for awhile, not so sure now thats it bottled though.

 

[Yooper]

No, it generally doesn't age out if it's really H2S. Splash racking might help it disapate, but once it's bottled I don't know if it'll get better. Maybe it's not really H2S, but just a weird flavor. If so, it'll get better.

 

[gratus fermentatio]

Well, according to Jack Keller:

"Rotten-Egg Smell: Hydrogen-sulfide gas manifests itself as the smell of rotten eggs. Pour the must or wine from one container to another for a few minutes to aerate it. Refit the airlock and wait a few hours. If the smell persists, repeat the procedure. If the smell persists after four such procedures, destroy the batch."

You might have a look at his "troubleshooting" page: Winemaking: Wine Problems
Keller's solution to the problem may be as bad as the problem itself due to the risk of oxidation. Good luck, GF.

 

[avaserfi]

Well, it doesn't take much room up so I will just let it age and start another batch with a different yeast.