Massive sulphur with first wine kit

[krahm]

Hi, folks. I'm an experienced home brewer making my first attempt at wine making. This is a wine kit, which I've been told are practically fool-proof, assuming you follow directions, but here we go.... Here's the problem. Primary was chugging along nicely at the appropriate temp for about 48 hours. Then it began blowing off massive amounts of sulphur (filling the house, really). I've brewed lagers and wheat beers, so I didn't think anything of it. My wife was a bit embarrassed when we had to make our excuses to a new babysitter, but she was looking forward to the wine, so she was content with a little good-natured ribbing.

I've done some reading, though, and it's become clear that this is actually a major problem (H2S)--one that could possible ruin the batch. My question is, what exactly do I do at this point? The batch is about ready to transfer to secondary. I'm concerned that I've waited too long. Plus, I'm not sure which of the usual treatments apply here, since this is a kit (in other words, I shouldn't be adding more nutrient in this case, since it's already been dosed by the manufacturer and since fermentation is winding down). The sources that I've found seem to be recommending aerating at this point, but I'm concerned about oxidation. I need to check the gravity today, so I'm thinking that (1) if it's ready to transfer, I'll do that and splash it around a bit, maybe transfer it a second or third time to get some 02 in and some of the sulphurous fumes out. (2) If it's not ready to transfer, hit it with some pure 02 in primary with an aeration stone and my oxygen tank. Or is that over-kill? I could just splash it around a bit in the bucket. Thoughts?

 

[Sammyk]

Have you been stirring a couple of times a day?

 

[krahm]

No, was I supposed to? The instructions didn't mention anything about that.

 

[Sammyk]

What is the gravity?

 

[cpfan]

krahm:

Which kit? Please, always tell us the kit (brand and variety). It often makes a difference. And be exact. For example, Winexpert Merlot is useless as they probably make more than 6 different Merlots.

Did you make any changes? Eg extra sugar.

What specific gravities and temperatures have you experienced?

I've made a LOT of kits (up to 100 at a time in a Ferment on Premises store), and haven't had massive sulfur smells.

Steve

 

[krahm]

Thanks for the replies. This was a Wine Expert Selection International Italian Montepulciano. I made it exactly according to instructions, with two exceptions. I used StarSan for sanitizing (because I had a batch made up from a brew day the day before, and because I was comfortable working with it) and I rehydrated the yeast in water, per the instructions on the yeast packet (instead of sprinkling onto the surface, as the instructions specified). The only reason I did that was because the oak "dust" was covering the surface and I wasn't confident the yeast would get into the must. I didn't aerate, beyond stirring the must, before pitching the yeast because the instructions didn't ask for it. I didn't stir periodically or add yeast nutrient because the instructions didn't call for it. I did use distilled water instead of tap water, but I have very hard water, and I figured that would be okay, since that's what came out during the concentration process.

The instructions specified fermentation temps between 72 and 75, and I've had the wine between 73 and 74 for six days, without exception.

The yeast was fine, as far as I know. The expiration date was 2014. I did get the kit on sale, though, when I was at NB when visiting Minneapolis a few weeks back, so it might have been a bit older, but I don't really see how that could have affected this.

I haven't taken a gravity reading yet. The directions said to put an airlock on it and leave it 5-7 days before checking, and that's what I was planning to do, until I started checking around about this today. I'm going to check as soon as I get this pale ale kegged (in about an hour, I'd say), and I'll post what I've got.

 

[chrisjw]

You might just be smelling a normal wine ferment smell. Some people like it (usually the winemaker in the house) and some people hate it (usually the winemakers spouse). If you did not add add anything 'extra' to the kit and you kept it within the temperature range, then you should not be smelling sulphur.

If you are only into the ferment for 48 hours then you probably still have a ways to go. To answer your question, you can give it a vigorous stir while in the primary. Do not worry about oxidizing the wine at this point. The yeast like oxygen and if you do have H2S then vigorous stirring it now is a good thing.

 

[chrisjw]

I guess that we posted at about the same time. Anyways, your procedure for starting the yeast should be ok. I have never used Starsan but I know my beer making friends oftentimes do not rinse their containers after using Starsan. Still, I do not think that that should be a problem either.

When starting the kit wine, immediately after adding the water, you should have stirred the juice and water vigorously, before adding the yeast. This is not only to get oxygen into the liquid but to integrate the juice with water otherwise they tend to remain in layers. Still, it sounds like you did stir it so I do not think that would have caused H2S.

Another thought. Check the label on the package to see when the kit was made. You can interpret the label here.

 

[sdelli]

No worry krahm.... What you are smelling is the aggressive fermentation that takes place starting in 24 to 48 hour and last a few days.... It will calm down around day 5 or 6. I recommend that if you are going to continue to make wine then find an area of the house for the primary to take place without bothering the family..... I moved mine to a small closet in the basement so I can take better control of the temp. Still smells up the whole basement and up the stairs for a few days.... But much better then having it up here with the family!

 

[Sammyk]

We like the smell of fermenting wine!

 

[DoctorCAD]

Leave it alone, just follow the directions. What you have is simply a case of the dreaded rhino farts...smelly, but harmless.

Oddly enough, you will grow to like that smell!

 

[krahm]

Okay, again, thanks for the replies. I finally got that ale kegged and took a hydro reading on the wine. It's off my beer-brewing hydro scale, on the low side, at about 0.99. The sample smelled fine and tasted perfectly fine (for what I expect 6-day-old, slightly carbonated red wine to taste like, anyway). I had my wife taste the hydro sample, too. Her sense of smell is amazing, and she didn't detect any sulphur. I'll just rack to secondary and get started making the evening cocktails.

Thanks, folks!

 

[sdelli]

Wow! 6 days in the primary is quick.....

 

[krahm]

I talk to my yeast. Coach 'em up. They'd do anything for me.