"This happened last year when I made wine from the same plant's
berries.,
but then I'd used Red Star's Premier Cuvee"

This is why I assumed it's not the yeast nutrient. PDM has very low
nitrogen requirements.

On Aug 30, 10:08*am, "Steve Peek" > wrote:
> "Marshall Jose" > wrote in message
>
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> >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
>
> Give it a good stir with a copper rod. I often have a similar problem with
> apple wine and the sulphur seems to bind with the copper. It could be your
> yeast nutrient causing the odor, but some yeasts are known for H2S
> production.
> Steve