On Jan 12, 7:38 am, mail box > wrote:
>
> Interesting. I love Montrachet for its predictable behavior and clean
> fermentation profile. And I've never had H2S in any batch, much less
> one where I used Montrachet.

Well, it's supposed to be one of the most popular yeast strains, but I
tried it with two different batches and had H2S both times. I always
add yeast nutrient per the recipe. My kitchen smelled like rotten eggs
briefly. I racked early and I guess it blew off. The resulting wines
were ok.

Afterwards I read several descriptions of Montrachet which indicated
that H2S could be a problem. Maybe I'm in the minority.

Greg