"Joe Ae" > wrote in message
...
> Tom,
> Do you mean stir the white primary fermentation only if it gets stuck(or
if
> other problems occur)? Or is it better to stir regularly? This is only
my
> second chardonnay and last time I had to contend with h2s.

Many Chardonnay H2S problems are due to low nutrient. The yeast needs
nitrogen to grow, and Chardonnay tends to be nutrient deficient. Use yeast
nutrient and diammonium phosphate, as well as a strain of yeast that tends
to ferment cleanly (steer clear of Montrachet e.g.) and you shouldn't have
any H2S problem. Careful pre-fermentation settling of the juice and
post-fermentation stirring also help avoid H2S.

Follow the recommended (He
http://www.homebeerwinecheese.com/NU...%20FACTORS.htm ) additions of
nutrient and DAP, but don't dump it all in at the beginning. Start with
half of each at inoculation, add another quarter when the Brix has dropped a
couple of degrees and the fermentation has obviously started (this is also a
good time to add ML culture unless you're using a Bayanus yeast strain e.g.
EC1118), and the remainder at 10-15° Brix.

Tom S