VCTFernandes
Well-Known Member
- Joined
- Feb 15, 2013
- Messages
- 62
- Reaction score
- 4
Hey guys,
I just made a 1-gallon batch of a pyment made purely of grape juice and honey with a packet of k1v-1116 and a fair dose of nutrient and energizer added at innoculation.
My mistake was that it ended up being a very acidic must (pH = 2.8), the boys got stressed and started producing H2S (that delicious rotten egg smell).
I treated it with dolomite and the pH issue was solved. The smell endured, so I've been degassing it thoroughly and immersed a copper wire for some time. The smell has almost vanished and I believe it will be gone anytime now.
Question: the plan for this mead was to make a sparkling pyment. Should I do it or do I risk creating more h2s inside the bottles? Wouldn't be nice to have fart smell when the corks pop
I just made a 1-gallon batch of a pyment made purely of grape juice and honey with a packet of k1v-1116 and a fair dose of nutrient and energizer added at innoculation.
My mistake was that it ended up being a very acidic must (pH = 2.8), the boys got stressed and started producing H2S (that delicious rotten egg smell).
I treated it with dolomite and the pH issue was solved. The smell endured, so I've been degassing it thoroughly and immersed a copper wire for some time. The smell has almost vanished and I believe it will be gone anytime now.
Question: the plan for this mead was to make a sparkling pyment. Should I do it or do I risk creating more h2s inside the bottles? Wouldn't be nice to have fart smell when the corks pop