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How to fix hydrogen sulfide (H2S) problems in home winemaking
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- Опубліковано 30 чер 2014
- If you're a home winemaker struggling with a stinky wine, you may be dealing with hydrogen sulfide problems. In this video, Fred Scherrer, owner of Scherrer Winery, shares his insights on hydrogen sulfide problems in winemaking. He explains how low nutrients can lead to the formation of hydrogen sulfide and offers two methods for remediation. He also emphasizes the importance of prevention to avoid loss of desirable components in the wine. Follow Fred's advice to overcome hydrogen sulfide problems in your winemaking process.
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Rough Transcript:
So, one of the consequences of low nutrients in winemaking is that hydrogen sulfide can be formed, which is a byproduct of yeast metabolism. This happens when certain amino acids that contain sulfur are used to make other kinds of amino acids, and the yeast will get rid of excess sulfur in the form of reduced sulfur or hydrogen sulfide. This can lead to a stinky side to the wine, which can be problematic for home winemakers. There are two ways to get rid of hydrogen sulfide. The traditional method is to expose the wine to a copper vessel, which causes the sulfide to bond onto the copper and be removed from the solution. The alternative method is to add a very tiny and accurately measured amount of copper sulfate solution to the wine to precipitate the sulfide out of the wine. However, both methods have their drawbacks, as copper can also react with other desirable components in the wine. Therefore, prevention is the best strategy to avoid this problem in winemaking. If prevention fails, remediation is a viable option, although it may result in some loss of desirable components in the wine
This man knows his stuff! Funky smell in my rose' brought me here :o)
He really does. Fred was the inspiration for the channel. Browse around on videos with Fred Scherrer and you will learn a lot, as we have. Thanks for watching.
I am ten days into a ferment and I have the egg smell should I drop in a stick of copper pipe
does using potassium metabisulfide also help?
Any tips on how to deal with H2S when it's not in solutions, but in barrel?
After while making mead i had H2S problem at the end of fermentation and i decided to dump out the batch, it was 6l first time try. Never had this problem with wine so i didn't knew what else to do, but now sulfur smell persists in the barrel, currently i'm trying to get it out with hot water. Thinking maybe hot water + table salt could work and kill any bacteria that seeped into the wood, but i heard that harsh chemicals and chlorine can damage the wood so i'd like to get an advice first before trying it.
Jack Black barrels are impossible to sterilize in my experience
What about stirring with a copper spoon?
We've done the experiment with pennies - euro pennies and 5 cent pieces that is. They are reputed to have more copper than American pennies. I'd bet that a real copper spoon would be effective as well.
If you use any u.s. penny before 1982 it will have contain over 95 percent copper. If its 82 or after the copper percentage is 2.5 percent the rest is Zink. Euro is copper coated steel so a u.s. penny 82 or earlier has more copper than a euro. Possibly a current penny has more or the same amount of copper as a euro.
Hi, how many euro 5 cents shall I throw in for 5 gallons and for how long? Thanks in advance
dont just stir keep it hanging in there,, better yet hang a pure copper wire strip for a few hours and it should work quite well