Forgot the link, now didn't I. Here it is.. sorry about that..

http://www.grapestompers.com/article..._nutrients.htm

"Jim Hall" > wrote in message
news:%0mTg.1837$ef2.351@fed1read09...
> Here's a link that mentions shortage of nitrogen and pantothenic acid in
> connection with hydrogen sulfide contamination.
>
> Montrachet yeast is notorious for causing H2S.
>
> Other causes can be too much sulfites, usually the result of grapes being
> dusted with too much sulfur during the growing season;
>
> or bacterial contamination due to poor sanitation techniques..
>
> Link goes into more detail..
>
> Good luck..
>
>
>
> "Lum Eisenman" > wrote in message
> t...
> >
> > "Trav77" > wrote in message
> > ps.com...
> > > I've got a batch of California Carignane on the go and came home to an
> > > eggy smelling kitchen. It's been fermenting for 48 hours, still on the
> > > skins, and I gave it a healthy dose of DAP shortly after innoculating.
> > > Any treatment I've read for dealing with H2S has applied to after
> > > pressing and after fermentation. Any thoughts on what to do about
this?
> > >
> > > THanks
> > >
> >
> > I would go to the local drugstore and buy a small bottle of pantothenic
> acid
> > (a vitamin) and I would add about half a tablet to the stinky
> fermentation.
> > Lum
> > Del Mar, California, USA
> > www.geocities.com/lumeisenman
> >
> >
> >
>
>