>
> DAP is cheap and easy to add. If you can get some, do, and add it
> at the rate of 1 g/L.
>


sure if there's a wine stuff store nearby. I'm in Las Vegas and the
only one I could find is a 15 mile drive to Henderson.

--
billb
"If you want to prove that god is not dead first prove that man is
alive."
"David C Breeden" > wrote in message
...
> billb ) wrote:
> >>
> >> Likely hydrogen sulfide, possibly indicating a lack of nitrogen
as
> >a
> >> yest nutrient, depending on where in the course of your
> >fermentation
> >> you are.
> >>
>
> >I read that grape juice has all the nutrients yeast needs. I
added
> >only sugar water yeast and a little grape juice to this.
>
> >> If you're early on, whack it with DAP, now! The smell will only
> >get
> >> worse.
> >>
>
> >can't I just add more grape juice?
>
> Well, yeah, sure, you *could*. But it wouldn't do a darn thing to
> fix the problem, if it really is a nutrient deficiency. Grape
> juice, depending on from what variety it was obtained and where in
> the country it was grown, can be wildly deficient in necessray
> nutrients (like available nitrogen).
> Dave
>
> >--
> >billb
>
>
>
> --
> Dave
>
************************************************** *******************
*******
> Dave Breeden