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Thanks again. It smells like if you covered burnt popcorn with movie theater butter and rotten eggs. I think the mercaptans have likely started to form. I’m going to try purging with co2 tonight and maybe sticking a copper pipe in there longer. If that doesn’t work I’ll add ascorbic acid...

Thanks so much for the responses. There was no sulfur smell during fermentation, I think it’s purely because I forgot them on the lees. The K-meta you’re suggesting to add is just to fight off oxidation from splash racking/stirring? How much of a dose do you recommend. I hadn’t heard of...

I forgot to rack my cab franc and cab sauvignon off the gross lees after MLF was complete. Fast forward a few weeks and they smell as awful as you can imagine. I used Renaissance yeast which doesn’t produce H2S, so I guess I got over confident and didn’t check. Any hopes in getting rid of the...

I’m also interested. Just started using one last night, but I’m nervous about how airtight they are for bulk aging.

I have this problem all the time too. I hate it. The problem is that santiziting the stopper makes it wet. I pour boiling water on it to help sanitize and let it dry quickly. The everclear/vodka trick mentioned is a cool one. I’ll have to try it.

I was asking for safety reasons. I was just interested in tasting how the wine came out, not tasting if there is copper in it.

Alright, I have decided to dump it. It’s a small amount. Anyone wanna volunteer their thoughts on tasting the wine and spitting it out?

I had removed some remaining sulfur smells from last year's wine with a copper wire. Turns out I forgot about it. Is it still safe to bottle and drink? I know copper sulfate can be potentially dangerous, but my understanding was that by using a copper pipe or wire you avoided this danger. Is...