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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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30-03-2006, 04:36 PM
posted to rec.crafts.winemaking
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dried apricot wine is stinking!
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 
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30-03-2006, 08:52 PM
posted to rec.crafts.winemaking
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dried apricot wine is stinking!
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
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