Hey everyone, got a new batch of blueberry wine I pressed out 3 1/2 weeks ago, and used Red Star Cote's des Blancs yeast which is a slow fermenter. so I think I have at least one to two more weeks to go until primary fermentation is complete. First off it's putting a lot of co2 bubbles out of the 5 gallon carboy airlock and I thought it would have slowed down by now? But my real concern and I've dealt with this issue before with a Chilean Cab, is I'm detecting rotten egg odor, Now i know a splash rack or 2 or 3 is in order here but my question is, should I wait for fermentation to end @ 4-6 weeks then splash rack or now. I'm worried that I will have to add sulphites during a splash rack to stop oxidation at the same time halting the primary fermentation! Maybe a hydrometer reading to see where I am in primary? Could really use someones help here! Made blueberry wine last year came out great but used White Labs Sweet Mead yeast. Help!?
Rotten egg syndrome in blueberry wine
- Thread starter L. Fortuna
- Start date
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Could you give us a few more details? Ingredients, OG, current SG, any nutrient additions (amount and when you added), temperature, and pH if you've got it. Those will give us a much better snapshot of what you've got to deal with.
Yeah, what Akueck said, we need to know more. What I've found myself so far is that rotten egg or other stinkies during the active fermentation can often be from yeast complaining about insufficient nutrients and can be reversed just by adding whatever nutrients they need, whereas if it's after the fermentation's done, splash racking is often necessary to get the stink out.
