What causes hydrogen sulfide (HS2) contamination (rotten egg smell)?
- Too much sulfite, usually the result of grapes being dusted with too much sulfur during the growing season.
- Lack of proper nutrients (nitrogen, yeast hulls) during fermentation.
- Yeast combining with various forms of sulfur.
- Bacterial contamination due to poor sanitation techniques.
- Add proper amounts of sulfites to wine.
- If making wine from scratch (not from a kit), add a proper amount of yeast nutrient (#8334) prior to pitching yeast.
- Use proper yeast for the wine you’re making, and make sure it has not passed the expiration date or gotten too hot in storage.
- Maintain sanitary conditions for your equipment and must (especially prior to pitching yeast).
