Gene- where might one find the FAQ? also, where can one find this group's
archive? TIA bobdrob


"gene" > wrote in message
. com...
> The most common source of sulfur smell (hydrogen sulfide = H2S) in aging
> wine is a byproduct of unhappy yeast. Best way that I know to get rid of
> it is to stir the wine 'vigorously' to aerate it and drive off the sulfur
> smell. Also, judicious addition of copper sulfate stirred into the wine
> will remove the smell. Please search the wine FAQ and Lum Eisman's and
> Jack Keller's and Ben Rotter's excellent sites 'wine defects' areas for
> instruction on how much coppper sulfate to use. You want to use the
> miminum effective amount (absolute maximum about 250ppm, typically
> 50-100ppm).
>
> You haven't mentioned how many times you've racked your wine off the
> sediment. The more yeast remaining in the wine, the more the potential
> for hydrogen sulfide generation. I, for one, do sur lie (on the lees)
> aging of many of my wines, and I have to stir the lees gently about every
> two weeks to prevent 'unhappy yeast' hydrogen sulfide generation. Please
> note that maintaining proper free sulfite (SO2) concentration is needed to
> protect the wine from oxidation, not hydrogen sulfide. Typical recommended
> levels of free SO2 are 20-50ppm.
>
> The air that gets stirred into your wine is temporary (i.e. gets reacted
> with the free SO2) and is 'neutralized' by the free SO2 in a day or so. It
> is constant exposure to air via too much headspace or an incomplete seal
> of the container that leads to oxidation of the wine.
>
> We learn from our mistakes.
> Happy winemaking,
> Gene
>
> Werner wrote:
>> next batch ... next problem.
>>
>> We are just racking another batch of fruit wine (frozen apricots,
>> strawberries and peaches) and it has a sulfur smell.
>> How do we get rid of that? And more important, how can we prevent that
>> the next time? Is adding Campden Tablets ok? And is that caused by
>> leaving to much head space?
>>
>> Thanks for replies
>>
>> Werner