It is probabally a combination of factors that lead to it.


You can get rid of it by racking with a great deal of splashing (it may
take several treatments) or by the addition of copper sulfate. I
prefer the first method althoug it is less effective, becasue copper is
a toxic metal.

raindog wrote:
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