This wine is Zin and Cab . I had a problem with S02 (rotten egg smell) early on I used copper sulfite to get rid of the smell it worked. Now I have a off oder well it smells like the wine is just fermented.I can only describe it as a vegatable smell or a harsh smell the wine tasts fine a little thin but ok. any thoughts how to minimize the odor?
does it smell something like geraniums?
Or sulfurous, like burnt matches? If sulfurous, you may have added too much sulfite.
Joe
I read recently that Montrachet yeast particularly can cause an abundance of sulfurous smell / eggy gas if there were high levels of sulfur on the fruit to begin with. This apprarently clears by itself in time - though I have stirred out eggy gas before.
Jim
No I know that smell. That's a bacterea right?
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