Jack wrote:

> Hello Luc -
>
> Thanks for the prompt reply.
>
> Sewer smell would be closest.
>
> And I'm pleased that it will go away! My first
> reaction was: hell, there goes a whole gallon
> with those hand-picked blackberries!
>
> Jack

If it is sewer smell it ain't going to go away by
itself. You will need to do some remedial work.
Stirring vigorously and aerating MAY work or you
may need to add some copper sulphate. Look
through the archives on using copper for H2S
problems - or hopefully perhaps someone will post
again. I hate it when people just tell you to
read the archives.




>
> Luc Volders wrote:
>
>> Can you describe it more.
>> Is it like the smell off Rotten eggs then you
>> have an H2S problem. This can be solved by
>> racking the wine several times by splashing it
>> in the new receptor so it will get lots of air.
>>
>> If it is a smell like a sewer, which I had with
>> my plum wine last year, it will vanish in due
>> time.
>>
>> If it smells like someone has mowed the lawn
>> (like my dandelion wine had when it was
>> pulp-fermenting) that vanished also in due
>> time.
>>
>> Maybe you can give us another description.
>>
>> Luc
>>
>> On Sat, 04 Aug 2007 21:52:34 -0300, Jack wrote:
>>
>> > Hi folks -
>> >
>> > Racked my gallon lot of sweet blackberry
>> > (Tasmanian recipe) tonight, and it has a
>> > rather pungent aroma!
>> >
>> > It was started June 22, transferred to
>> > secondary under an airlock June 29 and racked
>> > for the first time tonight. Taste and sniff
>> > test at that time was normal, although a bit
>> > "thin".
>> >
>> > Taste tonight normal for an immature wine.
>> >
>> > It's the first off-beat behaviour in the
>> > dozen or so "country wines" I've got moving
>> > toward bottling.
>> >
>> > Any thoughts on what happened, and possible
>> > remedy?
>> >
>> > Thanks.
>> >
>> > Jack