"Paul E. Lehmann" > wrote in message
...
> Lum wrote:
>
>
> > Jason,
> > Elemental sulfur in a barrel is OK for aging _clean_ wine. But, you
will
> > probably have hydrogen sulfide problems if you ever have significant
> > amounts
> > of viable yeast lees in that barrel. So don't use it for barrel
> > fermentations.
> > Lum
> > Del Mar, California, USA
>
> Lum, you have touched on a related subject of interest to me.
> Is sulphur residue on grapes at harvest due to fungicide spraying a risk
for
> H2S problems during or shortly after fermentation? If so, how does one
> deal with this problem?

Paul,

Sulfur on grapes at harvest is certainly one of the primary causes of
hydrogen sulfide problems, so I will not ferment grapes if I know they have
been sprayed with sulfur within six weeks of harvest.
Copper judiciously applied soon after fermentation has completed will
usually correct an H2S problem, but prevention is the best method.

Lum
Del Mar, California, USA