Odor in wine
did the trick, thanks
> wrote in message
...
> Ditto what Gene said. A small addition of DAP and a little aeration
> should fix it.
>
> Some yeasts are more prone to this than others. I gave up with
> Montrachet because no matter what I did, it seemed to always produce
> H2S. RC212 can also produce H2S if it isn't entirely happy; a little
> DAP a day into fermentation can keep this under control.
>
> Greg G.
>
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