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Hello - I have a viognier juice going on right now using QA23 yeast and currently at 1.60 (from 1.100). The fermentation started strong and as such I reduced my controlled temperature to 55f, after about a week it smelled fine. Until yesterday I started to smell some eggs. Nutrient isnt the...

Hello all - Just a little background. I'm at an home wine maker lover, i've recently graduated from making country style wines and started making wines from frozen grapes/juice. I'm familiar with wine making processes, so i'm not going to ask about that. I have made some cabernet, malbec, and...