Hello chums,
I've just racked 3 carboys of montepulciano and 3 weeks ago 3 of merlot. I used RC212 and put in 10g of Trozonymol per 20L in the first couple of days.
They have sat on their lees 6 weeks from pitching the yeast - so probably 4 weeks beyond completion of fermentation.
The bad egg smell on racking is very strong, very, very strong. Both in the older merlot and this monti.
I am processing normally, that is - I have 2.2g of k-meta & shaken & filings and will leave over winter in the garage in carboys then next winter in demijohns.
Will the bad egg smell go, or do I need to do something?
Many thanks
I've just racked 3 carboys of montepulciano and 3 weeks ago 3 of merlot. I used RC212 and put in 10g of Trozonymol per 20L in the first couple of days.
They have sat on their lees 6 weeks from pitching the yeast - so probably 4 weeks beyond completion of fermentation.
The bad egg smell on racking is very strong, very, very strong. Both in the older merlot and this monti.
I am processing normally, that is - I have 2.2g of k-meta & shaken & filings and will leave over winter in the garage in carboys then next winter in demijohns.
Will the bad egg smell go, or do I need to do something?
Many thanks
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