Long time lurker here, first question.


Last year some friends and I picked, crushed, fermented, pressed and
bottled a tonne of Shiraz Grapes (We're in Australia).

We have discovered that the bottles have the dreaded rotten egg gas in
them...

: -(

All the advice I can find is to tip them down the sink and get ready for
the 04 vintage, knowing that at least you'll have a decent thirst up by
then. Has anyone heard of any post bottle remedies for H2S??

Any ideas would be appreciated - we have nothing to loose...

Cheers


Charlie