Correction for clarification:

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 the
campden tablets are your source of H2S.

On Aug 29, 2:37*pm, wrote:
> 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