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Ya know, that pretty much describes the smell perfectly. (I just might hit a bar tonight just to confirm :b ) I've been spoiled by kits that smell good all during the fermentation and clearing process so this did concern me. Thank you all for the responses. PS - Just retrieved the towel... :-)

The SG was at 1.02 yesterday, haven't checked it today. I do know what H2S smell is, but this isn't that. I did add some more yeast nutrient this morning, so I'll see what the results of that will be.

Did you read the fine print that you need to send a bottle to all that respond to your post? Congrats and may this be the start of many more successful wines!

Well, if anything will humble you, it's a venture that goes wrong... After 7 - 8 kit wines (thinking that I was destined for greatness), I made my venture into Dragon Blood. Things were going great! SG was coming down, that lemony fruit smell was permeating the air... Life was good! But when...

One would never know you weren't a carpenter. Looks great!

Welcome to the forum Dyqik! As you can see, there is an abundance of knowledge here, and all are very generous with sharing. I also tried my hand at brewing, but the time-sensitive steps were my downfall. Something that needed to be done on Tuesday, didn't look very good come Thursday...

While you have reached the lower SG, I'd say that the last of the fermentation is still happening. I have never done one of Costco's kits before so I'll let those with more expertise chime in here.

Welcome to the site Ecko! I've heard of several folks making Costco kits. Let us know how it turns out.

I concur with @Grabo

Welcome Steve! Lots of knowledgeable folks here. With those berries it sounds like a perfect scenario for "Dragon Blood" Check out the recipe here: https://www.winemakingtalk.com/threads/dangerdaves-dragon-blood-wine.41825/ You will need to freeze / thaw the berries first. Enjoy!

When my wife and I first started going out, I brought a bottle of wine for a dinner her mom was making. Me, wanting to impress, poured the wine and then started to observe the clarity and cling. Her mom blurted out, "OMG - He's checking to see if my glasses are clean!" ...minus five points...

What clamp is that on your auto-siphon? That would stop my fat-fingers from stirring up the lees half the time!

I've wrestled with this question as well. In the end, I feel that I'm making a high-quality wine, so I always use a decent similar wine to top off with. I have read that some keep a box wine handy for this purpose as they last for some time after opening.

From what I've seen, chances are that they dinged the carboy moving it around. Doesn't have to be hard, but the slightest chip can spread into a full on crack.

Welcome to the group! Glad you stepped up to the challenge to continue in your father's footsteps - you'll find so much knowledge here and a great group of people willing to assist.

So glad folks are in recovery mode! Too many people do not know the symptoms of heart attacks / strokes. One afternoon I had indigestion, and couldn't get comfortable. Then the sweats started and since I was alone, I called 911. There was no chest pain, just WebMD telling me to call the...

<Note to self - remember to look for the pic back at the computer...>

There's a sticker on the box that tells you the manufacturing date of the kit - rule of thumb is to try and make your wine within one year of this date. I saw a post where someone had a kit that was several years old. They added fresh yeast and were on their way.

You'll find that opening a bottle is a lot cheaper than losing a carboy to oxidation. I have seen comments that some have a box wine <Shudder> that they use for topping up. This way they aren't opening bottles and the remaining wine will keep for the next top-off. I go by the two finger rule...