HelpImBlind
New Member
I am making a sloe wine, and the primary fermentation was slightly lack-luster. I think the early stage of the primary was at too low a temperature, and this resulted in a stress on the yeast, resulting in the production of hydrogen sulphide. It's pretty strong - my wife who can't smell for toffee mentioned the odour.
I have moved to a demi-john for a secondary fermentation, which is still nicely fermenting away. Is there anything I can do now to possibly limit the gas, or to help reduce it in the future? I'll probably rack it in 3 weeks - if it still smells, is it worth continuing?
Cheers!
I have moved to a demi-john for a secondary fermentation, which is still nicely fermenting away. Is there anything I can do now to possibly limit the gas, or to help reduce it in the future? I'll probably rack it in 3 weeks - if it still smells, is it worth continuing?
Cheers!