Very slight sulfur smell... HELP!!!

[LissyVapes]

So I was checking my wine this afternoon to see if the primary fermentation was done. It's still actively fermenting. It's been 6 days and the airlock is still bubbling about 1 bubble every minute. Out of curiosity I opened it to take a smell. What I noticed was the faintest hint of a sulfur smell. It's not very strong, but it is there.

What should I do? This is my first batch of wine EVER and I so want it to turn out good. Is is ruined? I don't have money right now for chemicals since I was laid off work. The only things I have at the moment are bentonite and potassium sorbate. Will the smell go away on it's own? Should I rack it? Please someone help me figure this out.

 

[Yooper]

Stir the heck out of it, check the SG, and then report back!

 

[LissyVapes]

It looks to be at 1.020

 

[Yooper]

It looks to be at 1.020

Perfect! Stir the bejebus out of it, put the airlock back on and stir it tomorrow. That should get rid of the sulfur.

I don't even use a lid and airlock for primary, as you need oxygen to get to the wine to help keep the yeast from getting stressed (co2 is also poisonous to yeast)- so stirring it during primary twice a day does that.

When it gets to 1.010, it's time to protect it from oxidation and stop stirring and put the airlock on it, so tomorrow will probably be the last day to stir it. But if you stir it up today and tomorrow, you may get rid of the sulfur and save the wine.

 

[LissyVapes]

Yooper, thank you so very much! So I'll stir once more before bed, once in the morning and once more tomorrow evening? Keeping the airlock on? Then Should I rack it Wednesday? Is the sulfur smell normal? None of my books have mentioned it.

 

[Yooper]

Yooper, thank you so very much! So I'll stir once more before bed, once in the morning and once more tomorrow evening? Keeping the airlock on? Then Should I rack it Wednesday? Is the sulfur smell normal? None of my books have mentioned it.

Sulfur smell is a sign of stressed yeast. Degassing it by removing some of the c02 and giving it some oxygen will help, and if you have any yeast nutrient, adding a bit of that (after stirring a little, as if you add it to an actively fermenting wine you'll get a volcano!) will help as well.

If the wine is below 1.010 on Wednesday, it can be racked and airlocked. I normally just cover a wine in primary with a towel, to make stirring easier. You don't usually have to stir all wines in primary, only those with fruit as it forms a "cap", but it sounds like your wine needs it now as it's pretty stressed.

 

[LissyVapes]

Sulfur smell is a sign of stressed yeast. Degassing it by removing some of the c02 and giving it some oxygen will help, and if you have any yeast nutrient, adding a bit of that (after stirring a little, as if you add it to an actively fermenting wine you'll get a volcano!) will help as well.

I don't have any yeast nutrient. I've heard of people adding things like raisins to mead instead of YN, do you think that would help? Also, the smell has subsided but it's still slightly noticeable.

 

[Yooper]

I don't have any yeast nutrient. I've heard of people adding things like raisins to mead instead of YN, do you think that would help? Also, the smell has subsided but it's still slightly noticeable.

No, I wouldn't add more items with sugar right now. Just stir it again a few times, and leave the airlock off (cover with a towel or napkin or something) and see if it continues to dissipate.

 

[LissyVapes]

The smell is gone. You rock! Its looking. Nice and clear too.