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?