New answers tagged primary-fermentation
Previous answer was a bit overwhelming. Here's the skinny with a simple remedy for if this happens again. Hydrogen sulfide (H2S) is the rotten egg odor you smell, and it usually forms at the end of fermentation. Most home winemakers won’t notice a smelly problem until the first racking. If you do smell rotten eggs, the quicker you can act, the better your ...
Top 50 recent answers are included