Merlot bleed and Laffort Actiflor Rose'. Eggy!

nvnovrts

Makes a nice Rose' but a terrible ferentor, lots of Hyrogen Sulphides. Just did a small run and the 92% product smells like butter fried scrambled eggs that a bit over cooked. This was the hardest fermentation i've done. Juice came in at 29b, DAP 12g, 20g of yeast. was clean for the first 12 then the dreaded egg smell, hit it with another 4g of DAP, cleaned up then in the morning it was eggs again. Stirred for rigorusly for a couple days then hit it with another 12g of DAP. no love, the whole ferm was eggy, let it sit for 48 after it went negative. The wine itself was so nice I pulled 3 gallons off and have it clarifying. ran the rest of the batch after a clean rack of the lees (there was about 2 inches of lees!) now its on carbon trying to strip it clean.

Any ideas or insight into why this was such a stinky problem ferm?

Smaug

What is the salt content?

punkin

How to Solve "Rotten Egg" Smell in Wine

Some more info here...

nvnovrts

there was a lot of "stuff" in the bleed. The guys said it would be better to have let it settle and rack off the sediment before inoculating. No idea what the salt was. Which/what salt? Good read there punkin.

Smaug

Sorry was thinking about a completely different fermentable material.

Tomer1

adding dap after 50% sugars are depleted is worthless. yeast cannot uptake it.
You should try coper sulfate fining next time. also, did you settle the juice before fermentation? high solid fermentations are alot more prone to stink.
Also 29brix for rose is crazy, you should dilute even if your going to distill. un-necesery pressure on the yeast as you expirienced yourself. h2s=yeast stress most often.

nvnovrts

I ended up sparking the #$%^ out of it. came clean. yeah ridiculous sugar levels this year in Napa. Still some slow /stuck primary ferm in the valley.