Bordeaux Style 52We would not have to adopt the stringent requirements you mentioned. My idea would allow each AVA to produce a blend...
The possible causes of hydrogen sulfide contamination are:
* Too much sulfites, usually the result of grapes being dusted with too much sulfur during the growing season * Lack of proper nutrients (nitrogen, yeast hulls) during fermentation * Yeast combining with various forms of sulfur (some folks swear that Red Star Montrachet yeast is notorious for causing H2S, but we've never experienced this ourselves) * Bacterial contamination due to poor sanitation technique
I'm not using grapes, and I doubt what I am using was sprayed. I washed eveything before hand. I'm thinking it's a lack of nitrogen or the yeast. I only used one packet of yeast and split it between the two batches. Of course it could still be a contamination problem.
I added 1 campden tablet, and 1 tsp of yeast nutrient (with other ingedients) the day before adding the yeast. I have no idea if my nutrient has DAP.
One site says "Do not add DAP at the beginning of fermentation, as it will overpower the yeast which has not yet had enough time to multiply to full activity." and another says "A common cause of stinking fermentations is a lack of nitrogen, and mild cases of H2S can often be cured by adding a small quanbreasty of DAP to the fermentation."
I'll tried the aeration last night, and added some nutrient. Don't have a sulfide test kit, or any ascorbic acid or copper sulphate.
It smells better today, but still has a smell. Not so much a rotten egg, now it's more of a whiskey smell. I'm not sure what to think.
The red sumac color is now more orangish. Stu
