red grape powder wine smells like eggs

[needmorstuf]

24 hours into fermentation and it has stunk out my whole garage.

I read that adding more nutrient and racking n.a. k and firth a few time can help.. so that's what I have done.

any other ideas?

 

[LED_ZEP]

Did you use the yeast and nutrient that came with the powder?

I've not had this issue but I've used my own yeast and nutrient in the past.

 

[needmorstuf]

yes I used the yeast and nutrient that came with it.. I was thinking I'll not bother using the rest of the yeast and nutrient but go with ec-1118 next time.

The smell has subsided to a great degree after racking back and forth twice and adding about 5 tsp of youngs nutrient.

I have read a few articles since then that suggest various things but mostly saying you can deal with it at bottling stage by multiple rackings.

 

[LED_ZEP]

Hope it works out OK

I did notice this company do a turbo yeast. I wonder if that's what they have sent just in a different packet?

I'm going to try starting a batch of the white today, think I'll I'll stick to to my normal yeast etc.

I've also got batch of the red to bottle that's just cleared. Tried a glass last night and considering it only finished fermenting a week ago it's already quite nice.

 

[needmorstuf]

if they have sent turbo yeast to brew wine I will be mightily annoyed.. I am going to drop them a quick email to ask about the smell.

 

[Dutto]

I take the "smells like eggs" is actually "smells like boiled eggs after they have been shelled" rather than the "smells like rotten eggs"?

If so, this mild "sulphurous" smell is usually caused by anaerobic fermentation (i.e. fermentation without sufficient oxygen present) and the yeast is producing various sulphur compounds as well as CO2.

Racking the wine and adding yeast nutrient will increase the available oxygen which may be why the smell has subsided.

For what it's worth, "Beat it like it owes you money!" is a saying that I use for a "stuck" brew. This introduces oxygen into the wort and normally kick-starts the fermentation again.

It MAY work with your wine. :thumb:

 

[needmorstuf]

in fairness I may not have sufficiently aerated it to start.. I racked it from a good height and there was a mass of foam on the top when finished so hopefully that should do it... it hasn't stopped fermenting - still blurping well.

 

[110ben]

Led Zep is that the one that was basic or did you add oak chips and blackberries?
Hope you don't mind the questions

 

[LED_ZEP]

Led Zep is that the one that was basic or did you add oak chips and blackberries?
Hope you don't mind the questions

No additions to this one. As I'm enjoying the previous (basic) batch I thought I'd just make the same way to keep a good supply in the wine rack.

The batch with the added berries is fermenting a little slower (1.090 1/8 1.000 27/8) but it's not been in my temp controlled box. I also used a GV4 yeast in this one and omitted nutrient so I'm not concerned it's taking a little longer. I racked it into a second FV to get it off the pulp after a week.

I used the GV4 because I was going to feed it some dextrose and go for a higher alcohol and slightly sweeter wine but in the end decided just to leave it as was.

 

[110ben]

Thanks for the reply ..I am watching cos i made a wineworks Merlot that was very thin and not nice.
Some of my friends mixed it with bought wines and was ok. My latest effort winexpert world Shiraz is great but pricey so looking for something in the middle ish but cheaper...here is hoping

 

[needmorstuf]

Thanks for the reply ..I am watching cos i made a wineworks Merlot that was very thin and not nice.
Some of my friends mixed it with bought wines and was ok. My latest effort winexpert world Shiraz is great but pricey so looking for something in the middle ish but cheaper...here is hoping

adding raisins seems to be a trick for more body.. or add some powder to the kits?

I wouldn't purchase wine to add to a kit.. sort of defeats the object imo.

 

[110ben]

Yep agree...I didn't but I gave quite a lot away and one of my friends used it mixed with some cheap merlot.
He was happy because it saved him a few quid.
Thanks for the tip about the raisins ...still learning lol.
I have decided to give the grape powder a go but will use lalvin rc-212 yeast and some oak chippings and see what happens.
If you think that is a bad idea i welcome any input. If it doesn't work will probably just stick to better quality red kits.

 

[needmorstuf]

i have done a beaverdale nebbiolo and just recently a beaverdale merlot. Both are lovely. I personally prefer the merlot, they are £38.99 for the kit.

But yes, I am also hopeful for the powder as it's cheap, 4kg sugar £2.60, 550gm of the powder ~ £9, yeast £1.50, nutrient 50p, finings, 50p = total £14.10 for 23l. or 50p a bottle