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

[Thomas]

As I said, you add SO2 before fermentation, you run the risk of hydrogen sulphide, which you have got. It is a highly technical matter that has to do with the acidity and ph of the juice, and I cannot get that technical here; for that, you need to get a book or two. Also, you have no idea what the grapes were subject to in the vineyard, which could also have included liberal sprays of sulphur, and that is problematic.

Any oxidation that occurs in the juice before fermentation is generally cleaned up during fermentation, unless the juice was so mishandled it is beyond repair.

As for copper--also too technical to get into here, but it is a mineral that in high concentrations isn't much good for the human body and brain. Plus, injudicious contact with copper will make wine taste metallic and possibly form a haze that runs right through its middle (top to bottom).

Winemaking at home is easy so long as you both understand and limit the use of chemicals. You really need to get some books that are a step above general home winemaking books. Since you are not in the U.S. (and I am) I have no idea which books are available to you.


[This message has been edited by foodie (edited 04-19-2002).]