Strawberry wine issues

[Tess Tickle's Brewery]

Hey guys

Question if I may please.

I have a 5 gal batch of strawberry wine on the go at the minute. It’s nearing the end of fermentation but there’s an overpowering egg smell and it’s the first time I’ve come across this since I restarted my winemaking in November. Is this smell normal for strawberry?

I have been stirring and swirling as much as I can as I think the yeast was struggling due to excessive gas. Seems better now, but still making the house smell yuk. What can I do about it?

 

[Chippy_Tea]

When people normally post about eggy smells the answer is usually that the yeast is stressed did you add nutrient?

 

[Tess Tickle's Brewery]

When people normally post about eggy smells the answer is usually that the yeast is stressed did you add nutrient?

Yes, I always add nutrient even if there’s loads in the ingredients.

I’ve found after removing some of the gas the fermentation is going again but I’m just worried the smell might stay after it’s fully de-gassed.

Will campden and a racking help? At the end of fermentation obvs?

 

[johncrobinson]

Chippys right it is often a symptom of a stressed yeast.

However some wine yeasts (and cider yeasts,) do this normally.
It mostly completely clears by the end of fermentation.

The fact that a bit of agitation got your fermentation going again does indicate stressed yeast.
No campden will not help.
Repeated racking might,????
Long maturing will.

There is actually a cure if it remains in the finished wine but it may not be practical
It involves treating the wine with copper.

A small dose of copper sulphate will cure it,However chemists no longer sell these sorts of things (there used to be tubes of it in kids chemistry sets) so that shows how far "elf & safety" has gone.

Using a piece of small bore copper pipe as a racking cane also works as would small pieces of chopped up copper pipe in a funnel and the wine siphoned over them.

But whether you consider any of these measures worth it is up to you.But it would be a pity to lose 5gal of strawberry wine.


You seem a bit worried about gas,This is normal and will not affect your fermentation.What you are actually doing by stirring is allowing oxygen into the wine and giving it a boost.
A healthy fermentation produces NO noxious gasses.

Good luck take care Lisa.

 

[Tess Tickle's Brewery]

Thank you both for your input. Will see how it goes.

 

[Tess Tickle's Brewery]

Having had a look at the recipe I’ve written down, the yeast nutrient is not on the list. Not sure what’s happened - either I’ve not put it in or I’ve forgotten to write it down. I honestly can’t remember what I did. Looks like we’re going with I’ve forgotten to put it in! After a couple of rackings if it’s no better, I will try to save it with copper

I used two packets of CML yeast, which supposedly has nutrient in it as well. Clearly not enough though. And there is also 4.5L of white grape juice concentrate in it. I know this has tannin and acid in it but not sure about the amount of nutrient?

 

[johncrobinson]

What was the actual CML product you used.???
I ask just in case its some sort of "Turbo" product (not good)

As I said earlier some yeast strains will produce hydrogen sulphide during the fermentation but the evolved carbon dioxide normally drives it off so that by the end of fermentation its gone.

I have to admit to using pure yeast strains normally ec-1118.
it is fast fermenting,Very high alcohol tolerance,settles out very well.

It does not however imprint its own character on the wine as much as other yeasts in this it is regarded as a neutral yeast,

 

[Tess Tickle's Brewery]

It was the 'Country Wine' product. Tolerance of 11-13% apparently (I had to email them to ask because the website doesn't state).

I have now added the campden and sorbate, and partly de-gassed as I'm happy with the sweetness. I must admit it's better already, just a gassy smell now and much less eggy. I think it'll be ok

I do want to try the Lalvin yeasts at some point - I wouldn't go for the champagne one though, I think I'd be using the V1116 fruity one.

 

[Tess Tickle's Brewery]

20L of strawberry wine just gone into secondary, with no eggy smell in sight, just luscious strawberry!

Couple of rackings did the trick, thanks JCR for the advice!

Now it’s going under the stairs and I will check it in a month or so.