H2S Problem with Chilean Grapes

[sdelli]

This year I did a 50/50 mix of juice and grapes. Do al the normal things as usuall. Re-Hydrate with goferm... Use Fermaid-k and O during fermentation process.... But this batch got a real bad stink! So bad I thought I had Brett. I called M&M where I got it from and he told me Brett seems to be the the new blame all. Sounds like a h2s problem.... I agreed and decided to proceed to treet for that and see how things go. But I had already panic and dumped two carboys so I just have my 18 gal barrel to deal with. I put a few new copper fittings in the barrel and treated with Reduless. 3 days later it is much better but still not good wine..... Do I rack after 3 days or leave it a couple more? What is the success rate of getting this back to a drinkable wine? Is my barrel ok for future batches of wine? Now I read that Chilean grapes are more proned to this type of problem.... Is that true?


Sam

 

[sdelli]

Just read my notes.... Two batches. One 18 gallon of must and one 12 gallon. Re-hydrate both with goferm. Added Fermaid-K 20 grams to the 18 gal and 15 grams to the 12 gallon after 24 hours. Then 15 and 10 after 48 hours.... Maybe not enough...


Sam

 

[Runningwolf]

Sorry to hear about the issue. Rule #1, never follow a time schedule. You added too many nutrients too soon stressing out the yeast causing them to fart all over your wine. You also added to much. Good job on the yeast starter with Goferm. After that you need to watch your hydrometer everyday. Once your must is 1/3 through fermentation add your nutrients. I would not add them any sooner. If your wine is past he 2/3 mark of fermentation I would not add any either. Nutrients are important and will ensure a healthy fermentation but when not applied correctly they will certainly cause H2S.

 

[sdelli]

Sorry to hear about the issue. Rule #1, never follow a time schedule. You added too many nutrients too soon stressing out the yeast causing them to fart all over your wine. You also added to much. Good job on the yeast starter with Goferm. After that you need to watch your hydrometer everyday. Once your must is 1/3 through fermentation add your nutrients. I would not add them any sooner. If your wine is past he 2/3 mark of fermentation I would not add any either. Nutrients are important and will ensure a healthy fermentation but when not applied correctly they will certainly cause H2S.

Thanks! I love your analogy and I think you are right.... Too much too soon... For some reason my wines drop fast on that first 1/3... A day or two after it starts it drops... Usually7 days and it is done.... I can never slow it down.


Sam

 

[sdelli]

Thanks! I love your analogy and I think you are right.... Too much too soon... For some reason my wines drop fast on that first 1/3... A day or two after it starts it drops... Usually7 days and it is done.... I can never slow it down.


Sam

 

[JohnT]

sdelli,

Sorry to hear about your troubles! Even sorrier that you dumped the wine.

If this wine has some age on it, you may not simply be dealing with H2S.

Over time, H2S can become "bounded" as compounds call Mercaptans. Once formed, they are more difficult (but not impossible) to treat. Treating with just copper will NOT do the trick.

Mercaptans do not smell like H2S "rotten eggs", but (to me) smell more like burnt rubber.

If you have this, the best method to deal with it is to first convert the mercaptans back into H2S by applying a dose of ascorbic acid. Then, after a day or so for the acid to do the trick, add a dose of copper.


As far as your barrel, it should be fine if you clean it well. This is not like an infection.

 

[sdelli]

Thanks for the reply! After adding the Reduless and a little copper I waited 3 days. I then racked the wine yesterday. It did make a HUGE difference. Question now is how long do I wait if any to take another look at it and decide if it needs another dose? Can you do another dose of Reduless? If so.... How long do you wait? I was thinking it leave it alone for a week or two and see how it responds now....

 

[JohnT]

I know that there is a limit to the amount of reduless you should use. I guess it all depends on how much you have already added.

I would wait a week, then (if only a little H2S remains) try a splash racking.

Glad to hear that your wine is doing better!

 

[cintipam]

John T, wanted to thank you for your post. I have a carboy of apple wine I've been struggling with for quite some time, too stubborn to just dump it. A while back I had already test racked a gallon thru copper pipe with some fairly modest results. Per your post I put in a decent dose of powdered Vit C aka ascorbic acid, stirred well, waited 2 days than racked thru copper pipe. Finally finally finally the wine smells fine. I had splash racked in the past too many times to count and your tip did the trick. Wanted to thank you and let folks know just how well this worked. That Vit c powder really did the trick.

Can you tell how happy I am right now? I fixed a wine, and gained a very good tool to put into my trick bag.

Pam in cinti

 

[JohnT]

John T, wanted to thank you for your post. I have a carboy of apple wine I've been struggling with for quite some time, too stubborn to just dump it. A while back I had already test racked a gallon thru copper pipe with some fairly modest results. Per your post I put in a decent dose of powdered Vit C aka ascorbic acid, stirred well, waited 2 days than racked thru copper pipe. Finally finally finally the wine smells fine. I had splash racked in the past too many times to count and your tip did the trick. Wanted to thank you and let folks know just how well this worked. That Vit c powder really did the trick.

Can you tell how happy I am right now? I fixed a wine, and gained a very good tool to put into my trick bag.

Pam in cinti

I am so glad I could help. It is posts like yours (above) that are like a paycheck to me! God bless and enjoy!

 

[sdelli]

Been a little over two weeks since I started treating this wine for excessive h2s... Today I tasted it and it actually taste like wine again! My hat goes off to Reduless! It has found a permanent place in my emergency toolbox. Too bad I panic and dumped 7 gallons of this wine before calling M&M. It really smelled and tasted like Bret to me. Just wished I would had started treating sooner before it got so bad.... I still believe it was the grapes more then the process that made this problem.... I did a re-hydrate with Go-Ferm... It then got two doses in 7 days of FermAid-K.... I have a real hard time believing all this in a 7 day fermentation could stress a yeast. With all this added that yeast got more attention then most ever see! But moving on.... Fall is just around the corner and my grape orders have been placed! Yeah


Sam

 

[JohnT]

Been a little over two weeks since I started treating this wine for excessive h2s... Today I tasted it and it actually taste like wine again! My hat goes off to Reduless! It has found a permanent place in my emergency toolbox. Too bad I panic and dumped 7 gallons of this wine before calling M&M. It really smelled and tasted like Bret to me. Just wished I would had started treating sooner before it got so bad.... I still believe it was the grapes more then the process that made this problem.... I did a re-hydrate with Go-Ferm... It then got two doses in 7 days of FermAid-K.... I have a real hard time believing all this in a 7 day fermentation could stress a yeast. With all this added that yeast got more attention then most ever see! But moving on.... Fall is just around the corner and my grape orders have been placed! Yeah


Sam

WELLLLLL... Don't keep us in suspense! Tell us what you are making!