My red wine had too much acid so I added this product;

Compound deacidifier based on calcium carbonate, potassium carbonate
and potassium tartrate. Because of its composition, deacidification
takes place in a more balanced way than when using a simple
deacidifier. This benefits the overall taste of the wine.

Dose : 10 g / 10 litre reduces the acidity by 1 g / litre

That was 2 months ago. One month ago I tranferred the wine off of
this deacidifier and at that time it smelled pretty nasty like
sulpher. Today I took a sample and it really tastes fine. But the
sulpher smell is still there allbeit it has lessened a bit.

This nasty smell was NOT there before I added this crap. The wine was
simply too acidic.

I've been doing some searches on this board for sulpher smelling wines
and some say to add copper! OR, rack with a copper pipe on the end.
It is Winter here and the wine is @50°f and is VERY clear and tastes
fine. It's just the SMELL!

Did I mess this up by adding the above mentioned product? If so, is
there anything I can do? Like I said the wine is clear, topped up,
and tastes pretty darn good actually.

FWIW this is not a kit. The grapes were Dornfelder.

Please advise!

Phil

"Phil" > wrote in message
om...
> My red wine had too much acid so I added this product;
>
> Compound deacidifier based on calcium carbonate, potassium carbonate
> and potassium tartrate. Because of its composition, deacidification
> takes place in a more balanced way than when using a simple
> deacidifier. This benefits the overall taste of the wine.
>
> Dose : 10 g / 10 litre reduces the acidity by 1 g / litre
>
> That was 2 months ago. One month ago I tranferred the wine off of
> this deacidifier and at that time it smelled pretty nasty like
> sulpher. Today I took a sample and it really tastes fine. But the
> sulpher smell is still there allbeit it has lessened a bit.
>
> This nasty smell was NOT there before I added this crap. The wine was
> simply too acidic.
>
> I've been doing some searches on this board for sulpher smelling wines
> and some say to add copper! OR, rack with a copper pipe on the end.
> It is Winter here and the wine is @50°f and is VERY clear and tastes
> fine. It's just the SMELL!
>
> Did I mess this up by adding the above mentioned product? If so, is
> there anything I can do? Like I said the wine is clear, topped up,
> and tastes pretty darn good actually.
>
> FWIW this is not a kit. The grapes were Dornfelder.
>
> Please advise!
>
> Phil

Phil,
Does your wine smell like a burned match or like rotten eggs?
--
Lum
Del Mar, California, USA

**Does your wine smell like a burned match or like rotten eggs?**

Hmm, now that you mention it, it is not like the sulpher smell from a
typical lager beer fermentaion, maybe it is a bit, "rotton egg".

Anyway, I'm sure is came from the deacidifier product I added. When I
added it, it foamed like a volcano!
So what is it about that particular deacidifier that causes this smell?

If it is hydrogen sulfide (rotten egg smell), adding the gas released during
deacidification would have carried some H2S with it. It's not that the
deacidifier causes the smell, just that it makes it much more noticeable.

"Flip" > wrote in message
oups.com...
> **Does your wine smell like a burned match or like rotten eggs?**
>
> Hmm, now that you mention it, it is not like the sulpher smell from a
> typical lager beer fermentaion, maybe it is a bit, "rotton egg".
>
> Anyway, I'm sure is came from the deacidifier product I added. When I
> added it, it foamed like a volcano!
> So what is it about that particular deacidifier that causes this smell?
>

Aaron Puhala wrote:
> If it is hydrogen sulfide (rotten egg smell), adding the gas released
during
> deacidification would have carried some H2S with it. It's not that
the
> deacidifier causes the smell, just that it makes it much more
noticeable.

Err, what is hydrogen sulfide? What is the cause and is there a cure?

Why does this not affect the taste?
If there is no cure I guess I either dump it, or wear nose plugs:-(

Hydrogen sulfide (H2S) is what smells like rotten eggs. H2S is usually
a result of low nitrogen nutrient in the juice or must being fermented. The
yeast generate H2S when they are stressed by low nutrients or temperatures
that are too high or too low. Best treatment I've encountered is Bocksin.
It
can be obtained from several of the online beer/wine making supply shops.

http://www.morebeer.com/product.html?product_id=15557

Buy enough for two treatments. just in case.


"Flip" > wrote in message
oups.com...
>
> Aaron Puhala wrote:
>> If it is hydrogen sulfide (rotten egg smell), adding the gas released
> during
>> deacidification would have carried some H2S with it. It's not that
> the
>> deacidifier causes the smell, just that it makes it much more
> noticeable.
>
> Err, what is hydrogen sulfide? What is the cause and is there a cure?
>
> Why does this not affect the taste?
> If there is no cure I guess I either dump it, or wear nose plugs:-(
>