Re: Cab Franc H2S - 3+ Weeks Old!

Even quicker - during the first week while fermenting because of inadequate
yeast nutrients.  Is your wine sitting on a significant amount of lees?  I
understand this can also cause H2S.

Ed

"Patrick McDonald" <[EMAIL PROTECTED]> wrote in
message news:[EMAIL PROTECTED]
> I know all the signs and remedies of H2S. I appear to have a pretty strong
> infliction on my cab franc that was pressed 3.5 weeks ago (crushed about
4.5
> weeks ago).
>
> I never read anything to indicate I could see such a strong manifestation
in
> less than a month (this is my first go-around with this nasty).
>
> Have others experienced such quick-infesting H2S issues?
>
>
>     Patrick
>
> If I don't get back to you soon, I'm at the hardware store buying copper
> pipe and/or wire.
>
>