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Thank you everyone for your advice and warm welcomes! I stirred vigorously throughout the primary fermentation. I also added the suggested kmeta. The smell dissipated relatively quickly; however, I kept the vigorous stirring throughout the process to remove any extra residue. The wine smells...

I am new to wine-making, and during my second batch, I noticed a rotten egg or sulfur smell in the primary fermentation phase. The smell started as soon as 36 hours after adding the yeast. I shortly realized I forgot to add the yeast nutrients which is causing the yeast to work overtime. I have...