Hey everyone, hope all your projects are going great(er than mine!) ! ',;~}~

I seem to have a problem with the 18 imp gal batch of fruit (plums,
blackberries and elder berries) wine I was/am making.

Well, about 3 weeks into fermentation, it started producing an off-smell
(sulphur), but I thought nothing of it - it was coming out of the wine, not
staying in, right? Anyhow, that only lasted about 3 days.

Well, gawd nose how long it's been fermenting now (about twice as long as it
usually takes me), but I'm still getting the odd bubble from two of the
three barrels, and what's more, there is an undesirable component to the
flavour (as sampled). My wife described the taste as 'like you put to much
Camden in it' - I don't believe I did, and was wondering if this
sulphur-ey/plastic-ey/rubbery taste could be that there 'mercaptans' (sp?)
demon I STR reading about here, and if so, is there _anything_ I can do
about it, or is all that wine basically posh drain-cleaner now?

If that isn't the problem, any other ideas?

I'll be gutted if all the work has been for nothing ;-(

Thanks for any and all help!

Cheers!



Shaun aRe