Is the sulfur smell like rotton eggs? If it is you will require some yeast nutrient Use commercial yeast nutrient or Diammonium phosphate.
Hi all,
> I am making a wine 'kit'. it is a Rose wine that was just a 23L bucket full
> of juice, frozen. I added a packet of KV-1116 yeast and it is fizzing away.
> I am kind of new at this and I was wondeirng about 2 things
>
> there is no krausen (Foam) on top of the surface. The other wines I've made
> have been 1 gallon batches, all of which have foamed like crazy. >
> Secondly, it is giving off a strong sulfur aroma. I know this is a by
> product of some beer yeasts...I presume it will disspate and not be an issue
> in the finished wine (ie. if you can smell it now, its being expunged?) >
> john
>
>
> --
> -"The other pubs were all
> furnished with the faux "old country" furniture and trappings that must come
> from some huge "Irish Pub Depot" store, and served Guinness ice cold, just
> like the Blue."
> -Drew Avis
>
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