|When hydrogen sulfide is formed in detectible quantities, it will usually be toward the end
of fermentation. You should smell your young wine during the first fermentation. If the rotten egg smell is
evident, you should pre-treat the wine immediately, when the problem is first
1. Rack your
wine even if it is still fermenting. If the smell hasn't disappeared in 24 hours, rack again. Aerate and splash
about. If the problem still exist, then...
2. You may also bubble an inert gas such as carbon dioxide or
nitrogen through the wine.
Dose the wine (up to 2 times) with the recommended amount of a yeast derivative Reduless. If this treatment
fails, then Copper Sulfate is a serious consideration. Be
http://www.bcawa.ca/winemaking/h2s.htm more reading
Prevention of hydrogen sulfide
See drop down menu for instructions for
each of these items. We are no longer able to supply Bocksin, which was wonderful for this problem