|
When hydrogen sulfide is formed in detectible
quantities, it will usually be toward the end of fermentation. You
should smell your young wine during the first fermentation. If the rotten egg smell is evident, you should pre-treat
the wine immediately following the steps below when the problem is first discovered, before using
Reduless and/or copper sulfate. Reduless is for MINOR
problems, so use first and asap. If that fails you must move on to
copper sulfate use.
1.
Dose the wine with the recommended
amount of a yeast nutrient. It
may be best to dissolve the nutrient in water or wine to ensure
homogeneous mixing.
2. Rack your wine even if it is still fermenting.
If the smell hasn't disappeared in 24 hours, rack again. Aerate and
splash about.
3.
You may
also bubble an inert gas such as carbon dioxide or nitrogen through the
wine.
4.
If the
above steps do not correct the problem, you may wish to use Reduless and/or
Copper Sulfate.
| HYDROGEN
SULFIDE FIXES |
| Reduless for
minor hydrogen sulfide problems. If
this fails, then we have to resort to using Copper Sulfate.
Bocksin
30 ml/5 gal, Filtration to
finish 100 ml (out of stock) Bocksin is not
available this side of the ocean and we are out of stock
|
$5.49 |
 |
| Copper
Sulfate 1 oz |
2.49 |
|
| 
and Check out
