I'm cool fermenting a 1/2 ton of Chard in two stainless steel tanks,
using ICV-D254 and a temperature around 12 degrees Celsius (54F).
Inoculation was 4 days ago, and active fermentation began about 48
hours ago. I added 250ppm "Superfood" and 50ppm DAP at the onset, and
as of this morning everything smelled right. I'm using the same
program as I did last year, excellent fruit from the same farm, and
similar starting numbers pH3.31, TA 6.5 with 24 brix.

At about 2:00pm today, my wife phoned me at work and to brighten my
day with news that our cellar was beginning to smell like rotten eggs.

When I got home, the smell wasn't terrible, but it was unmistakably
H2S. I tested the must sugar and it was at 17.5 B. I then added
100ppm DAP, stirred very well and put the lids back on the tanks.
Samples from each of the tank smell and taste fine - no H2S.

Did I nip this in the bud? Will my yeast now use free Nitrogen rather
than sulphurous amino acids?

I'm hoping to enjoy my weekend, so any advice in advance would be most
appreciated.

P.S. my nutrient guide will direct me to add a further 50ppm DAP and
100ppm Superfood when the brix reaches 12.

Darin wrote:
I'm cool fermenting a 1/2 ton of Chard in two stainless steel tanks,
using ICV-D254 and a temperature around 12 degrees Celsius (54F).
Inoculation was 4 days ago, and active fermentation began about 48
hours ago. I added 250ppm "Superfood" and 50ppm DAP at the onset, and
as of this morning everything smelled right. I'm using the same
program as I did last year, excellent fruit from the same farm, and
similar starting numbers pH3.31, TA 6.5 with 24 brix.

At about 2:00pm today, my wife phoned me at work and to brighten my
day with news that our cellar was beginning to smell like rotten eggs.

When I got home, the smell wasn't terrible, but it was unmistakably
H2S. I tested the must sugar and it was at 17.5 B. I then added
100ppm DAP, stirred very well and put the lids back on the tanks.
Samples from each of the tank smell and taste fine - no H2S.

Did I nip this in the bud? Will my yeast now use free Nitrogen rather
than sulphurous amino acids?

I'm hoping to enjoy my weekend, so any advice in advance would be most
appreciated.

P.S. my nutrient guide will direct me to add a further 50ppm DAP and
100ppm Superfood when the brix reaches 12.

I would add another 50ppm DAP if H2S occurs again. If it does not then
add some when around 1020 - 1025 SG or 5.4 - 6 brix to avoid late
sulphide problems. Also let the temperature come up at this time to 18 -
20 degrees, otherwise you will end up with stuck ferment problems.


James.

On Oct 12, 9:49 pm, James wrote:
Darin wrote:
I'm cool fermenting a 1/2 ton of Chard in two stainless steel tanks,
using ICV-D254 and a temperature around 12 degrees Celsius (54F).
Inoculation was 4 days ago, and active fermentation began about 48
hours ago. I added 250ppm "Superfood" and 50ppm DAP at the onset, and
as of this morning everything smelled right. I'm using the same
program as I did last year, excellent fruit from the same farm, and
similar starting numbers pH3.31, TA 6.5 with 24 brix.

At about 2:00pm today, my wife phoned me at work and to brighten my
day with news that our cellar was beginning to smell like rotten eggs.

When I got home, the smell wasn't terrible, but it was unmistakably
H2S. I tested the must sugar and it was at 17.5 B. I then added
100ppm DAP, stirred very well and put the lids back on the tanks.
Samples from each of the tank smell and taste fine - no H2S.

Did I nip this in the bud? Will my yeast now use free Nitrogen rather
than sulphurous amino acids?

I'm hoping to enjoy my weekend, so any advice in advance would be most
appreciated.

P.S. my nutrient guide will direct me to add a further 50ppm DAP and
100ppm Superfood when the brix reaches 12.

I would add another 50ppm DAP if H2S occurs again. If it does not then
add some when around 1020 - 1025 SG or 5.4 - 6 brix to avoid late
sulphide problems. Also let the temperature come up at this time to 18 -
20 degrees, otherwise you will end up with stuck ferment problems.

James.- Hide quoted text -

- Show quoted text -

I am not at all sure I have good success adding DAP to fermenting
wine. Your brix is still pretty high, you may just need to oxygenate
it. Have you considered a pump over or rack with splashing? I
realize this is a white but this is pretty early in the ferment to
develop a nitrogen deficiency. I would do that first and then
consider the nutrients.

Joe

This does seem early to develop H2S problems. And the OP says that he
'stirred very well' as well as adding DAP, which may account for the
remedy.

I'd agree with Joe - and would do both. Add, as the OP has already
done, some more DAP, and also splash rack it. The oxygen introduced at
this stage is unlikely to ruin the wine yet will aid in the
fermentation.

I thought I had managed to remedy my H2S problems of recent years by
increasing my nutrient and DAP dosages this year. But the Merlot still
developed a hint of a smell a day or two after pressing. I immediately
splash racked it, and then again. Some few days later now and no hint
of any smells. All other wines seem to have avoided the curse.




On 2007-10-13 02:56:22 -0700, Joe Sallustio said:



I am not at all sure I have good success adding DAP to fermenting
wine. Your brix is still pretty high, you may just need to oxygenate
it. Have you considered a pump over or rack with splashing? I
realize this is a white but this is pretty early in the ferment to
develop a nitrogen deficiency. I would do that first and then
consider the nutrients.

Joe

On Oct 14, 9:29 am, Ric wrote:
This does seem early to develop H2S problems. And the OP says that he
'stirred very well' as well as adding DAP, which may account for the
remedy.

I'd agree with Joe - and would do both. Add, as the OP has already
done, some more DAP, and also splash rack it. The oxygen introduced at
this stage is unlikely to ruin the wine yet will aid in the
fermentation.

I thought I had managed to remedy my H2S problems of recent years by
increasing my nutrient and DAP dosages this year. But the Merlot still
developed a hint of a smell a day or two after pressing. I immediately
splash racked it, and then again. Some few days later now and no hint
of any smells. All other wines seem to have avoided the curse.

On 2007-10-13 02:56:22 -0700, Joe Sallustio said:





I am not at all sure I have good success adding DAP to fermenting
wine. Your brix is still pretty high, you may just need to oxygenate
it. Have you considered a pump over or rack with splashing? I
realize this is a white but this is pretty early in the ferment to
develop a nitrogen deficiency. I would do that first and then
consider the nutrients.

Joe- Hide quoted text -

- Show quoted text -

James, Joe & Rick - Thanks a lot - I really appreciate your views and
suggestions.

I too thought it was odd to have H2S so early in a ferment, especially
when I had added nutrients pre-inoculation. I'm starting to think I
should investigate means of determining YAN for the future... This
Chard has had a couple of curve-balls to-date, including a stinky
reconditioned barrel that I bought and had to send back. I hope there
isn't a third problem waiting behind the curtains...

In my OP, I mentioned I added DAP and stirred in vigorously. This
seems to have done the trick, and my cellar, basement, and to some
extent house, have that lovely smell of both Chard and Syrah
fermenting. What a fantastic time of year it is!

Thanks again for the help.

On Oct 14, 1:53 pm, Darin wrote:
On Oct 14, 9:29 am, Ric wrote:





This does seem early to develop H2S problems. And the OP says that he
'stirred very well' as well as adding DAP, which may account for the
remedy.

I'd agree with Joe - and would do both. Add, as the OP has already
done, some more DAP, and also splash rack it. The oxygen introduced at
this stage is unlikely to ruin the wine yet will aid in the
fermentation.

I thought I had managed to remedy my H2S problems of recent years by
increasing my nutrient and DAP dosages this year. But the Merlot still
developed a hint of a smell a day or two after pressing. I immediately
splash racked it, and then again. Some few days later now and no hint
of any smells. All other wines seem to have avoided the curse.

On 2007-10-13 02:56:22 -0700, Joe Sallustio said:

I am not at all sure I have good success adding DAP to fermenting
wine. Your brix is still pretty high, you may just need to oxygenate
it. Have you considered a pump over or rack with splashing? I
realize this is a white but this is pretty early in the ferment to
develop a nitrogen deficiency. I would do that first and then
consider the nutrients.

Joe- Hide quoted text -

- Show quoted text -

James, Joe & Rick - Thanks a lot - I really appreciate your views and
suggestions.

I too thought it was odd to have H2S so early in a ferment, especially
when I had added nutrients pre-inoculation. I'm starting to think I
should investigate means of determining YAN for the future... This
Chard has had a couple of curve-balls to-date, including a stinky
reconditioned barrel that I bought and had to send back. I hope there
isn't a third problem waiting behind the curtains...

In my OP, I mentioned I added DAP and stirred in vigorously. This
seems to have done the trick, and my cellar, basement, and to some
extent house, have that lovely smell of both Chard and Syrah
fermenting. What a fantastic time of year it is!

Thanks again for the help.- Hide quoted text -

- Show quoted text -

This may sound goofy but if it comes back you might want to get a
cheap aquarium pump and push some air through it for a few minutes. I
did that once to speed up a batch of vinegar when we were running
low...


Joe
Joe

On Oct 15, 2:26 pm, Joe Sallustio wrote:
On Oct 14, 1:53 pm, Darin wrote:





On Oct 14, 9:29 am, Ric wrote:

This does seem early to develop H2S problems. And the OP says that he
'stirred very well' as well as adding DAP, which may account for the
remedy.

I'd agree with Joe - and would do both. Add, as the OP has already
done, some more DAP, and also splash rack it. The oxygen introduced at
this stage is unlikely to ruin the wine yet will aid in the
fermentation.

I thought I had managed to remedy my H2S problems of recent years by
increasing my nutrient and DAP dosages this year. But the Merlot still
developed a hint of a smell a day or two after pressing. I immediately
splash racked it, and then again. Some few days later now and no hint
of any smells. All other wines seem to have avoided the curse.

On 2007-10-13 02:56:22 -0700, Joe Sallustio said:

I am not at all sure I have good success adding DAP to fermenting
wine. Your brix is still pretty high, you may just need to oxygenate
it. Have you considered a pump over or rack with splashing? I
realize this is a white but this is pretty early in the ferment to
develop a nitrogen deficiency. I would do that first and then
consider the nutrients.

Joe- Hide quoted text -

- Show quoted text -

James, Joe & Rick - Thanks a lot - I really appreciate your views and
suggestions.

I too thought it was odd to have H2S so early in a ferment, especially
when I had added nutrients pre-inoculation. I'm starting to think I
should investigate means of determining YAN for the future... This
Chard has had a couple of curve-balls to-date, including a stinky
reconditioned barrel that I bought and had to send back. I hope there
isn't a third problem waiting behind the curtains...

In my OP, I mentioned I added DAP and stirred in vigorously. This
seems to have done the trick, and my cellar, basement, and to some
extent house, have that lovely smell of both Chard and Syrah
fermenting. What a fantastic time of year it is!

Thanks again for the help.- Hide quoted text -

- Show quoted text -

This may sound goofy but if it comes back you might want to get a
cheap aquarium pump and push some air through it for a few minutes. I
did that once to speed up a batch of vinegar when we were running
low...

Joe
Joe- Hide quoted text -

- Show quoted text -

Joe, sounds like a proposal for "Macro-Ox" - patent pending?

Chard is around 2B right now, and smells very fruity. I think I'm
past the danger.

Cheers,
Darin

Chard is around 2B right now, and smells very fruity. I think I'm
past the danger.

Don't say that yet. (1) It isn't dry and it could still stick. (2) If
you're planning to age the wine "sur lie" after dryness you need to be on
the alert for H2S problems until ML is complete. Stir the lees every couple
of days until ML is done and then sulfite the wine to 0.8 ppm molecular free
SO2, top it up and bung it tight.

Tom S