This does seem early to develop H2S problems. And the OP says that he
'stirred very well' as well as adding DAP, which may account for the
remedy.

I'd agree with Joe - and would do both. Add, as the OP has already
done, some more DAP, and also splash rack it. The oxygen introduced at
this stage is unlikely to ruin the wine yet will aid in the
fermentation.

I thought I had managed to remedy my H2S problems of recent years by
increasing my nutrient and DAP dosages this year. But the Merlot still
developed a hint of a smell a day or two after pressing. I immediately
splash racked it, and then again. Some few days later now and no hint
of any smells. All other wines seem to have avoided the curse.




On 2007-10-13 02:56:22 -0700, Joe Sallustio > said:

>>
>
> I am not at all sure I have good success adding DAP to fermenting
> wine. Your brix is still pretty high, you may just need to oxygenate
> it. Have you considered a pump over or rack with splashing? I
> realize this is a white but this is pretty early in the ferment to
> develop a nitrogen deficiency. I would do that first and then
> consider the nutrients.
>
> Joe