Bocksin isn't discussed very much on this forum. Is it new? I see a couple
of write-ups that mention it also strips out some flavors and you may also
require fining afterwards for possible cloudiness? Could it interfere with
MLF fermentation?
thanks
Sarge

"Aaron Puhala" wrote in message
...
I would try adding Bocksin to treat. It worked very well for me for some
cases that I thought were too stinky to save.

Aaron

"Sarge" wrote in message
...
This is the my first batch of Merlot and it seems I got off on the wrong
foot. The Merlot starting SG was 1.092 and TA: 1.05%. I used Lavlin
V1...
yeast. Fermentation started easily and went without issues until I
noticed
an H2S smell towards the end of fermentation. The fermenetation
appeared
to
have finished so I pressed and put in DJ. The SG turned out to be 1.010
and
ended up overflowing out of the DJ several times. I cleaned up took a
little out and finished fermenting without further incident. A few days
later I racked to a clean DJ, added oak chips and MLF expecting that I
had
beat the H2S smell. Now 3 weeks into MLF I notice that it still has a
noticeable H2S smell.

Should I rack and aerate now in the middle of a vigorous MLF
fermentation
or
should I wait a few more weeks for MLF to complete before racking? I
want
the MLF fermentation to complete.

thanks
Sarge