gwtx2 wrote:
I aerated last night by pouring the must into another bucket and back
again a couple of time. I also added some more nutrient. One thing I
had not done with this batch (because the kit instructions said not
to)
was stir the bottom of the bucket. With my last batches, I always
stirred the bottom. I'm not sure if that aided in the increase odor,
or
not.

Anyhow, this morning the smell was much better. I don't have a
sulfide
test kit, and won't be able to get one for a few days. I read in some
other messages that too much potmeta would prevent fermentation. It
looks like mine is doing something, but slowly. I'm sure I added 3.25
tsp OR ~1/2 tsp - either or, but nothing different.


There is no point measuring SO2 during fermentation - whatever you've
put in in the beginning will be bound or driven off at this stage. Just
take care of the H2S problem and things should be fine. I would also
agree with Joe that that much sulfite would likely prevent the wine
from fermenting at all, so chances are you didn't mess up with meta (or
at least not as much as you think).

Pp

Pp