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H2S smell, wanting to oak

Hi Everyone,

All these wines were made from California grapes.

I just racked my Zin and Syrah, Cab and Merlot today. No smelly Cab or Merlot but the Syrah and Zin had quite a noticeable H2S smell. I splashed and aerated quite a bit, hoping to get rid of the smell. I will probably rack again in 3-4 weeks to try to get rid of the smell. I would like to add my oak chips to all my wines, but the question is, do I wait and try to get rid of the H2S smell before I add the oak, or is it ok to add oak now, and maybe this will help in reducing the H2S smell. Last year I had a smelly Merlot, and after several rackings, it dissapeared, then I oaked. I have heard the Zin and Syrah will benefit from early oaking.

Your opinions are greatly appreciated.

Thanks, Dave

Reply to
Dave Stosky
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Adding oak now will neither help nor hurt your H2S problem. That's a separate issue, and one you should address ASAP. Try stirring the wine with a clean piece of copper pipe. That may work a miracle before your very eyes - er, nose.

Tom S

Reply to
Tom S

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