(David C Breeden) wrote in message ...
billb ) wrote:

Likely hydrogen sulfide, possibly indicating a lack of nitrogen as
a
yest nutrient, depending on where in the course of your
fermentation
you are.


I read that grape juice has all the nutrients yeast needs. I added
only sugar water yeast and a little grape juice to this.

If you're early on, whack it with DAP, now! The smell will only
get
worse.


can't I just add more grape juice?

Well, yeah, sure, you *could*. But it wouldn't do a darn thing to
fix the problem, if it really is a nutrient deficiency. Grape
juice, depending on from what variety it was obtained and where in
the country it was grown, can be wildly deficient in necessray
nutrients (like available nitrogen).

DAP is cheap and easy to add. If you can get some, do, and add it
at the rate of 1 g/L.

Dave

--
billb


If just adding DAP, past 1/3 sugar depletion only add .5g/L if past
2/3 sugar depletion add even less as too much at this point (higher
alcohol) may actually make the atmosphere more stressful for the yeast
and encourange the stuck. If you are close to completion forget about
DAP altogether and add yeast hulls.
Be sure to take care of the problem now as further reduced sulfer
compounds (mercaptans) will require copper to fine out.

Zack

more info on some nutrition products @
http://www.scottlaboratories.com/pro.../nutrients.asp