Rotten eggs is usually a sign of hydrogen sulfide, poor nutrient is
usually the cause. You may have put in a ton of sufite if you added
3.25 teaspoons, that's several hundred parts per million free. I am
supprised it continued to ferment if that happened. Aerating usually
help H2S issues, that was the right thing to do. Keppp the ferment
warm if possible too, don't let it stick too early.

It would not hurt to add nutrient if you have it. DAP, Yeastex and
fermaid would all help. Make sure you have decent headspace if you do
add nutrient, it can foam up violently.

Joe

gwtx2 wrote:
I've made about ten batches of wine over the last year, and all have
turned out good, except a watermelon, which I think just needs some
aging. Anyhow, I started a four gallon batch of peach wine recently -
one of Vintner's Kits. At the time I was adding the ingredients, I
was
somewhat distracted. I wanted to add about 1/2 teaspoon of potassium
metabisulphite, but I may have added 3.25 tsp due. I'm just not sure
based on what I'd written down on paper compared to my ingredient
calculations.

The stuff has been in the primary for 8 days now, 7 days with yeast.
My
starting SG was 1.098. yesterday it was 1.042, and today it is 1.032.
It does have a much stronger rotten egg smell than some other wines
I've made, which makes me think I added to much potmeta. On the other
hand, the SG seems to be going down, but slower than my other wines.
Back in the summer, my SG would be around 1.0 or less after 7 days
(elderberry, muscadine, banana, but no peach). Maybe cooler temps
play
a factor, or maybe it's just the nature of peach wine.

I airated the peach very well this evening and the smell subsided
somewhat. I always try to stir at least twice a day. Any suggestions?
Any simple home test that can be done to detect a high presence of
potmeta? TIA