"Phil" > wrote in message
om...
> My red wine had too much acid so I added this product;
>
> Compound deacidifier based on calcium carbonate, potassium carbonate
> and potassium tartrate. Because of its composition, deacidification
> takes place in a more balanced way than when using a simple
> deacidifier. This benefits the overall taste of the wine.
>
> Dose : 10 g / 10 litre reduces the acidity by 1 g / litre
>
> That was 2 months ago. One month ago I tranferred the wine off of
> this deacidifier and at that time it smelled pretty nasty like
> sulpher. Today I took a sample and it really tastes fine. But the
> sulpher smell is still there allbeit it has lessened a bit.
>
> This nasty smell was NOT there before I added this crap. The wine was
> simply too acidic.
>
> I've been doing some searches on this board for sulpher smelling wines
> and some say to add copper! OR, rack with a copper pipe on the end.
> It is Winter here and the wine is @50°f and is VERY clear and tastes
> fine. It's just the SMELL!
>
> Did I mess this up by adding the above mentioned product? If so, is
> there anything I can do? Like I said the wine is clear, topped up,
> and tastes pretty darn good actually.
>
> FWIW this is not a kit. The grapes were Dornfelder.
>
> Please advise!
>
> Phil

Phil,
Does your wine smell like a burned match or like rotten eggs?
--
Lum
Del Mar, California, USA