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wierd smell

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F

fundrunk

NewBee
Registered Member
Nov 14, 2006
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i have a half gallon of watermelon peach wine going and there seems to ba an ever so slight sulfor smell coming from it. is this normal? the recipe:.25 gallons watermelon juice (fresh) some peach syrup (about a cup)
and about 1.5 cups of sugar water to a gallon it has been abot 2 weeks since i pitched it (red star champagne yeast) should i throw it out or can it be fixed i have never had this problem before also i didnt have an air lock so i just put the cap on the bottle loosley could that be an issue? would the slight amount of pressure in the bottle have something to do with it?
 
Sulfur smells seem common, from what I've read here. I've never encountered sulfur, though I've had some really odd smells from a cyser (it was red star champagne yeast if I remember correctly). I think that batch was the worst smelling one I've had so far. Tastes fine now though.

Some yeast produces more sulfur than others. Sometimes this is a sign of nutrient deficiency. Sometimes it's just stinky. Unless it's horribly pungent, I would think it would age out pretty quickly.

Bottom line, don't throw it out. At two weeks it is nothing like it will be later. Take lots of notes. Next time you use this yeast you'll have a reference point for what it smells like.

I would personally invest in an airlock though. As long as it's outgassing, you should be fine. But as soon as it's not, you're in danger of some not so friendly oxidation.

Relax and have a homebrew!
 
Let it bulk age and see where it goes. If you still find it objectionable, you might try suspending a pure copper penny in the must for a few days. It is possible to get the sulphur ions to bind to the copper and precipitate out as CuSO4 (if I remember my chemistry)


David
 
If I recall correctly, lack of nutrient with some yeasts results in the H2S rotten egg gas smell.

It may be worth adding some more nutrients.
 
ill try that nutrient suggestion thanks for all the help guys ill keep ya posted
 
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