Hydrogen sulfide (H2S) is what smells like rotten eggs. H2S is usually
a result of low nitrogen nutrient in the juice or must being fermented. The
yeast generate H2S when they are stressed by low nutrients or temperatures
that are too high or too low. Best treatment I've encountered is Bocksin.
It
can be obtained from several of the online beer/wine making supply shops.

http://www.morebeer.com/product.html?product_id=15557

Buy enough for two treatments. just in case.


"Flip" > wrote in message
oups.com...
>
> Aaron Puhala wrote:
>> If it is hydrogen sulfide (rotten egg smell), adding the gas released
> during
>> deacidification would have carried some H2S with it. It's not that
> the
>> deacidifier causes the smell, just that it makes it much more
> noticeable.
>
> Err, what is hydrogen sulfide? What is the cause and is there a cure?
>
> Why does this not affect the taste?
> If there is no cure I guess I either dump it, or wear nose plugs:-(
>