I tried a concentrate apple and grape mixture for a friend and found the
smell to be quite off-putting. I dumped it because the fermentation did not
kick off well and thought it was ruined but another batch that had trouble
kicking off at the same time had the same smell but turned out just fine
(didn't want to dump 6 gallons but was fine dumping 1).

Perhaps treat as Negodki recommends but I kind of think it will go away
since it may be a constituent smell because of apple.

"genekay" wrote in message
m...
I have a 5 gallon batch of apple wine that has been racked after
primary fermentation, and is ready for the next racking. The wine
seems to be clearing well. The problem is that it has that rotten egg
smell! The juice was from fresh pressed apples that were not
pasteurized or treated in any way. The SG, Ph, and Ta were all in
line. I added 5 Campden tablets and yeast nutrient to the primary and
everything seemed to go well. There was no smell at first racking?
The smell is not over powering, but is there. Any suggestions?