Apricot Wine (smells like rotten eggs)

Apricot Wine (smells like rotten eggs)

Post by Doug Hedge » Tue, 26 Nov 1996 04:00:00



I just put on a batch of of apricot wine. It took 3 days for it to start
fermenting and now it smells like rotten eggs. Is this a normal odour or
could it have gone bad. Please advise ......Thanx in advance.

Doug Hedges


 
 
 

Apricot Wine (smells like rotten eggs)

Post by Don Buch » Wed, 27 Nov 1996 04:00:00


Quote:
>I just put on a batch of of apricot wine. It took 3 days for it to start
>fermenting and now it smells like rotten eggs. Is this a normal odour or
>could it have gone bad. Please advise ......Thanx in advance.

FAQ #T10

T10. MY WINE SMELLS BAD.  WHAT HAPPENNED?

There are three major problems:

A) Somewhere along the line, you didn't keep things clean.  The wine
could have been infected by something that produced off flavours and
smells.  REMEMBER:  Everything that touches the wine in any way has to
be very clean and sanitized first.
B) It's possible that your wine is corked.  In this case, it will have
a strong cork smell and taste.  The cause is that the cork you used
either wasn't properly sanitized before use or when it was made it
didn't get cleaned properly.
C) Rotten egg smell (hydrogen sulphide) can come from low acid wines in
which dead yeast start to lyse ("explode") and live cells feed on them
or when there is not enough yeast nutrient.

In cases A & B, your wine has gone bad.  HOWEVER:  It may be a bottle
by bottle problem, particularly with corked wine, so be careful about
wasting good wine.  In case C, pour (do not syphon) the wine into a
clean vessel and add 1 campden tablet per gallon as well as some yeast
nutrient.  Clean copper pennies seem to also help clear this problem.

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Apricot Wine (smells like rotten eggs)

Post by Steve McCullou » Fri, 29 Nov 1996 04:00:00


Quote:

>>I just put on a batch of of apricot wine. It took 3 days for it to start
>>fermenting and now it smells like rotten eggs. Is this a normal odour or
>>could it have gone bad. Please advise ......Thanx in advance.

Curiously enough, I have just had the same experience with an apricot wine
fermentation started from store-bought apricot juice. This was the first wine
I've made (in about 2 years of winemaking) that has had this problem.

I dealt with it by racking early (onto Campden tablets) from the primary into
a carboy. I racked it again after a week or so. A faint smell remained, and
out of sheer laziness I just left the must alone. It now, 2 months later,
smells like quite a nice wine, and I'm just waiting for it to clear so I can
bottle.

If your sanitation was careful (as I think mine was) then hopefully nothing
too seriously bacterial has destroyed the wine!

Has anyone else noticed a problem specific to apricots?

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