i have made wine from dried (sulphured) apricots. it appears to have
finished fermenting but when i giv the demijohn a shake it is releasing
loads of h2s gas.this was not there in the initial few weeks of
fermentation. could the sulphur dioxide used as a preservative have
caused this? as far as i was aware, using sulphured dried fruit just
meant u could omit the campden tab at the start. is this wine
salvagable? thanks