what is that smell

Likely hydrogen sulfide, possibly indicating a lack of nitrogen as a yest nutrient, depending on where in the course of your fermentation you are.

If you're early on, whack it with DAP, now! The smell will only get worse.

Dave

**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.com

fermentation

I read that grape juice has all the nutrients yeast needs. I added only sugar water yeast and a little grape juice to this.

can't I just add more grape juice?

That's not necessarily true. Some grapes are nutrient deficient and need addition to prevent H2S formation and problems like sticking off-dry. It depends somewhat on the yeast strain too.

Tom S

Well, yeah, sure, you *could*. But it wouldn't do a darn thing to fix the problem, if it really is a nutrient deficiency. Grape juice, depending on from what variety it was obtained and where in the country it was grown, can be wildly deficient in necessray nutrients (like available nitrogen).

DAP is cheap and easy to add. If you can get some, do, and add it at the rate of 1 g/L.

Dave

-- Dave

**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.com

The perfect grape will have the perfect nutrients for the perfect yeast. Unfortunately little in the world is perfect and nutrient hungry yeast stains will produce unintended by products if they are deprived of specific nutrients. Among these is certainly Nitrogen, which can be suplimented with DAP or with the amino acid content of inactivated yeast hulls (ghosts). The best solution would be a mix of both, because it both will provide nutrient and the yeast hulls will also absorb toxins and pull them to the bottom of the fermenter. In the future it is prudent to add at 1/3rd sugar depletion a "complete" nutrient (Fermaid K, Super food) that contains DAP as well as essential vitamins like Pentothenic acid and Thiamine which are proven to avoid H2S production. These nutrients also reduce the risk of stuck ferments.

If just adding DAP, past 1/3 sugar depletion only add .5g/L if past

2/3 sugar depletion add even less as too much at this point (higher alcohol) may actually make the atmosphere more stressful for the yeast and encourange the stuck. If you are close to completion forget about DAP altogether and add yeast hulls. Be sure to take care of the problem now as further reduced sulfer compounds (mercaptans) will require copper to fine out.

Zack

more info on some nutrition products @

is the sulfate or sulfide whatever it is harmful to health in anyway?

sure if there's a wine stuff store nearby. I'm in Las Vegas and the only one I could find is a 15 mile drive to Henderson.

I'm just trying to make a little alcohol to mix with my grape juice and water to make an ersatz wine cooler. It doesn't have to be "fined" or anything. My main concern is avoiding making anything toxic. I'm having too much fun to die just yet.

Let's see now, you live in a western state, and let a 15 mile drive ruin your day? Are you a transplant from one of them damn eastern Cities? :-)

My closest store is in Richardson, TX, which, when factoring in the traffice, is approxamately 300 miles from Carrollton, TX :-(

Fred

From Texas, land of the 50 mile drives for milk and bread.

Let's see now, you live in a western state, and let a 15 mile drive ruin

too cheap to pay for the gas.

50 Miles... Well, thats just down the road a piece... :)

Whats the name of the place over in Richardson? I know of a store in West Fort Worth, but haven't yet found a store on the other side...

Thanks

Lyle Baker Bedford, TX

Homebrew Headquarters. Just north of Beltline on Coit. Right side, going north.

Try this:

H2S Is quite nasty - it can damage your nervous system if you spend all day breathing it in :(

(Not to mention the smell :) )

Dave