Pendragon524
Well-Known Member
- Joined
- May 22, 2020
- Messages
- 69
- Reaction score
- 12
I'm coming across an issue in my first few batches of wine. Regardless of the juice, they all present a slightly "off" odor, best described as rotten eggs. The taste is totally fine, so I don't think I've turned anything into vinegar, but ideally, I'd like to get to a place where my wines come out free of any gross scents. I suspect the problem is that I did not degas the must enough when racking. However, I have also heard that wine degasses naturally over time, os it could be just a matter of time before the smell goes away? Any advice would be much appreciated.