Greatings! I have Syrah fermented to about 8 Brix and noticible H2S odor,
probably from an adding a double dosage of Pastuer Red yeast (oops!).
Normally I've added DAP during the first half of the fermentation, however,
I'm concerned about adding DAP or other yeast nutrients (Superfood) at this
late stage. Any body have a recommendation? Maybe let it go, and correct
with copper if H2S still persiistent after primary and/or secondary are
complete? Dose with DAP now?

Thanks all for an excellent wine making resource!
Regards James

"James Huse" wrote in message
news:l5thb.726939$uu5.123599@sccrnsc04...
Greatings! I have Syrah fermented to about 8 Brix and noticible H2S
odor,
probably from an adding a double dosage of Pastuer Red yeast (oops!).
Normally I've added DAP during the first half of the fermentation,
however,
I'm concerned about adding DAP or other yeast nutrients (Superfood) at
this
late stage. Any body have a recommendation? Maybe let it go, and correct
with copper if H2S still persiistent after primary and/or secondary are
complete? Dose with DAP now?

I'd try hitting it now with DAP if it's still fermenting. That and stirring
up the bottom vigorously might do the trick. You don't really want to have
to copper treat the wine if you can avoid it, although just stirring with a
piece of copper pipe might be sufficient. Even if the odor goes away, be
sure to keep the bottom stirred until you press, then settle overnight and
rack off the sludge or that problem is likely to recur in this wine.

BTW, an extra shot of yeast has _nothing_ to do with this problem. It's
either nutrient deficiency or free sulfur on the grapes from being dusted
too late in the season.

Tom S

I had the same problem with a mourvedre last week. I looked it up in
Margolit's _Concepts in Wine chemistry_, and he said 150-200 mg/l of
DAP can be added any time after H2S production is noticed, and this will
stop production in its tracks and what remains will blow away in a
matter of hours. It worked perfectly.

James Huse wrote:
Greatings! I have Syrah fermented to about 8 Brix and noticible H2S odor,
probably from an adding a double dosage of Pastuer Red yeast (oops!).
Normally I've added DAP during the first half of the fermentation, however,
I'm concerned about adding DAP or other yeast nutrients (Superfood) at this
late stage. Any body have a recommendation? Maybe let it go, and correct
with copper if H2S still persiistent after primary and/or secondary are
complete? Dose with DAP now?

Thanks all for an excellent wine making resource!
Regards James

I did this with a Cabernet - adding 200 ppm DAP and 200 ppm Fermaid mid-way
through the fermentation. I also stirred and punched down like crazy to get
oxygen into the must. There was still some odor when the ferment was done,
and I let it go until MLF completed - this was a big mistake since the H2S
turned into disulfides. The lesson I learned is, don't be afraid of using
copper (1% copper sulfate solution) - it's not a big deal, you know how much
is going into the wine, and it can take care of a solvable problem before it
gets to be a complex, difficult problem.

Ed


"ernie" wrote in message
...
I had the same problem with a mourvedre last week. I looked it up in
Margolit's _Concepts in Wine chemistry_, and he said 150-200 mg/l of
DAP can be added any time after H2S production is noticed, and this will
stop production in its tracks and what remains will blow away in a
matter of hours. It worked perfectly.

James Huse wrote:
Greatings! I have Syrah fermented to about 8 Brix and noticible H2S
odor,
probably from an adding a double dosage of Pastuer Red yeast (oops!).
Normally I've added DAP during the first half of the fermentation,
however,
I'm concerned about adding DAP or other yeast nutrients (Superfood) at
this
late stage. Any body have a recommendation? Maybe let it go, and
correct
with copper if H2S still persiistent after primary and/or secondary are
complete? Dose with DAP now?

Thanks all for an excellent wine making resource!
Regards James

"Ed Marks" wrote in message
...
The lesson I learned is, don't be afraid of using
copper (1% copper sulfate solution) - it's not a big deal, you know how
much
is going into the wine, and it can take care of a solvable problem before
it
gets to be a complex, difficult problem.

I couldn't agree more. People seem to be afraid of using copper, but when
it's warranted, a very tiny amount will fix the problem so quickly and
completely that it can seem like a miracle. If it's used in the recommended
amounts using the proper procedure there is no health risk at all, you can
get more copper from other sources in the diet than what's left in the wine
after treatment and racking.

John

Hello All,

I used to be plagued with H2S problems myself until I adopted a
ranck-and-return fermentation technique. What I realized is that most home
winemakers (myself included) greatly underestimate the need for must
nutrition and aeration during fermentation. Feed your yeast well with DAP
and practice rack and return with aeration twice a day and you will never
see H2S again and you'll be delighted with the results. I've read many
books that recommend punching down or stirring "vigorously" to aerate the
must when H2S is detected. The problem with this is that an actively
fermenting must has a blanket of CO2 over it so it doesn't matter if you
stir it till you pass out, you won't get much aeration. Best to pour back
and forth between containers or better yet, invest in a food grade plastic
tank and put a drain in it so you can drain, aerate, and pump over.

CHEERS!!

Aaron


"James Huse" wrote in message
news:l5thb.726939$uu5.123599@sccrnsc04...
Greatings! I have Syrah fermented to about 8 Brix and noticible H2S
odor,
probably from an adding a double dosage of Pastuer Red yeast (oops!).
Normally I've added DAP during the first half of the fermentation,
however,
I'm concerned about adding DAP or other yeast nutrients (Superfood) at
this
late stage. Any body have a recommendation? Maybe let it go, and correct
with copper if H2S still persiistent after primary and/or secondary are
complete? Dose with DAP now?

Thanks all for an excellent wine making resource!
Regards James

Great info, thanks all for the recommendation(s). The DAP addition has
helped a bunch.

James

"Aaron Puhala" wrote in message
. ..
Hello All,

I used to be plagued with H2S problems myself until I adopted a
ranck-and-return fermentation technique. What I realized is that most
home
winemakers (myself included) greatly underestimate the need for must
nutrition and aeration during fermentation. Feed your yeast well with DAP
and practice rack and return with aeration twice a day and you will never
see H2S again and you'll be delighted with the results. I've read many
books that recommend punching down or stirring "vigorously" to aerate the
must when H2S is detected. The problem with this is that an actively
fermenting must has a blanket of CO2 over it so it doesn't matter if you
stir it till you pass out, you won't get much aeration. Best to pour back
and forth between containers or better yet, invest in a food grade plastic
tank and put a drain in it so you can drain, aerate, and pump over.

CHEERS!!

Aaron


"James Huse" wrote in message
news:l5thb.726939$uu5.123599@sccrnsc04...
Greatings! I have Syrah fermented to about 8 Brix and noticible H2S
odor,
probably from an adding a double dosage of Pastuer Red yeast (oops!).
Normally I've added DAP during the first half of the fermentation,
however,
I'm concerned about adding DAP or other yeast nutrients (Superfood) at
this
late stage. Any body have a recommendation? Maybe let it go, and
correct
with copper if H2S still persiistent after primary and/or secondary are
complete? Dose with DAP now?

Thanks all for an excellent wine making resource!
Regards James