Making Shiraz wine at home.......Egg smell????

[Thomas]

You need to stir it up. Get a lot of oxygen in the wine. If that doesn't work your options become dangerous, as in copper, which is not allowed in commercial winemaking because it is a dangerous substance. And also, no matter what the books say, never add SO2 before fermentation; that is why you have the problem now. SO2 is not to be taken lightly. There are specific reasons and times for SO2 additions, and it relates to the condition of the juice and/or wine.