eggy smell in my wow

[brews-brothers]

I have a gallon of WOW. It has finished fermenting has been degassed and is now clearing. However it really pongs like rotten eggs.
Is it common or something I have done wrong?
will it go?

 

[periolus]

Hmmm. That doesn't sound good! :sick:

It sounds like a bacterial infection. I have also had beer smell like this after leaving it on yeast in the fermenter for WAY too long. Autolysis, the process by which yeast kill themselves after a while, produces the most disgusting smell. It could be that, but if you have racked it already then this is unlikely.

This does sound like one for the sink, but I am not a wine expert so wait for further advice. Although, I have made WOW twice, and it shouldn't smell like that!

I hope that helps.

 

[Moley]

Leave it alone for a little while, it's not uncommon for some fermenting fruits (especially apples) to give off eggy smells.

It should pass, and it's definitely not one for the sink yet.

 

[periolus]

There we go - a wine expert has given very sound advice. Thanks, Moley.

And I will stick to what I know best, which is beer

 

[Moley]

I am not an expert :nono:
but I do make quite a lot, and it usually turns out OK : :drunk:

Fermentation is basically a controlled rotting process, so it can give off some funky smells :sick:

A bit of time usually works wonders :thumb:

 

[RobWalker]

it's sulphur dioxide or something, normal by product of fermentation. like moley says, it'll go. you might be happy to know that it smells a lot worse than it tastes
if you're panicking, try degassing to release it a bit.

 

[brews-brothers]

I assumed it would be gas and have de-gassed til my arms ache!
There doesnt seem to be any more gas in it but could there be?
The smell has faded a little but no sure if I would drink it with this aroma.

 

[RobWalker]

it needs time to dissipate, and it will, almost entirely. think the difference between the suplhuric smell in scrumpy, and the crispness of bulmers/strongbow etc.

degassing does its job in 10 seconds, you're just risking oxidization after that!