I don't use campden tablets but I thout each tablet was good for 5
gallons of wine. I think you added 10 gallons of sulfite into 2
gallons of must. If you added yeast nutrient, I would say that is your
source of H2S.


On Aug 29, 11:17*am, Marshall Jose > wrote:
> I picked and froze blackberries from a neighbor's plants, and when I had
> enough (about 3kg) I prepared my must for the primary. After crushing
> the fruit I added the usual things, including 1.5 tsp of yeast nutrient
> in the form of food-grade urea. I also sulfited with two Campden tablets
> primary must, which by this time was nearly 2 gallons. This sat for 24
> hours.
>
> I then pitched the yeast, Lalvin RC212 (Bourgovin), per their
> directions, which involved dissolving some of the yeast in warm water
> and letting sit for 15 minutes before adding it to the must. I noticed
> at the time that the yeast solution smelled a little off-putting.
>
> Within 24 hours of pitching, my must acquired a thick bouquet of
> hydrogen sulfide, and 5 days later it's still as bad.
>
> This happened last year when I made wine from the same plant's berries.,
> but then I'd used Red Star's Premier Cuvee. I eventually drove out the
> H2S with agitation, but it made me wonder what went wrong. This time I
> was very attentive to sanitation, and I'm rather disappointed that the
> H2S presence has recurred with such vigor.
>
> After doing some internet searches, I get the impression diammonium
> phosphate might have been a better nutrient. Does anybody have other
> suggestions? There's still plenty of berries to pick this season, and I
> might be able to re-try a batch this season.
>
> Marshall