Do I splash or not

[Thig]

I made a blueberry/banana December 1st. It fermented good with Premiur Cuvee and was put under airlock December 5th. I did not notice any unpleasant smell then. Today, 30 days later,I racked and added Kmeta and Sorbate and I have a very noticeable sulfur rotten egg smell.

If I splash rack now to try to get rid of the smell do I risk oxidation?

Do I just wait and see if it goes away as it ages?

What do you all recommend?

 

[Pumpkinman]

Splash rack a few times from carboy to carboy, it should take care of it.

 

[Thig]

I have done this once during a fermentation, just wasn't sure I could do it now that fermentation is over. Thanks.

 

[Pumpkinman]

absolutely! Worse case scenario, you might need to test for Sulfites, if they are low due to splash racking, we can always add a little.

 

[grapeman]

Like Tom said, you may need to add more sulfite. Some of the free S02 will get bound up due to the exposure to the oxygen. Not really going to oxidize the wine because you have sulfites in it, but once they get bound up from the racking, you will likely need more. The sulfites will also help tie up some of the stinkies.

 

[Thig]

I thought the sulfur smell was only a problem during some fermentations, didn't think it could happen 30 days down the road. Well I guess it could have started really at day 5 because as after I racked it and put on an airlock I didn't smell it again until yesterday.

 

[ShawnDTurner]

As stated above splash rack a few times. I had the same problem with my cc amarone, one splash racking and it fixed

 

[grapeman]

I thought the sulfur smell was only a problem during some fermentations, didn't think it could happen 30 days down the road. Well I guess it could have started really at day 5 because as after I racked it and put on an airlock I didn't smell it again until yesterday.

That is the usual time for them to develop that smell. It is generally after the fast ferment has subsided and the nutrients for the yeast have been pretty well depleted.

 

[Thig]

After I rack to a carboy at about day 7 I don't usually touch my wines for about 30 days. Do I need to be smelling it during that time?

 

[grapeman]

Do you include any yeast nutrient in your standard fermentation? If not, you can add the proper amount of nutrient as recommended by the maker of it. DAP is an inexpensive one that will give the basics to the yeast. If it is added in, you probably don't need to smell, but if not, I would check it at least a week or so after that first racking and if any hint of it, I would add it in there- just cut the amount recommended in half because most of the need for it has passed.

 

[vacuumpumpman]

As stated above splash rack a few times. I had the same problem with my cc amarone, one splash racking and it fixed

I agree ^^ I had to do my buddies - twice as I recall

 

[Thig]

I have splash racked before, just never with a wine this far along. Thanks everyone.