I read recently that Montrachet yeast particularly can cause an abundance of sulfurous smell / eggy gas if there were
high levels of sulfur on the fruit to begin with. This apprarently clears by itself in time - though I have stirred out
eggy gas before.

Jim

"Joe Sallustio" > wrote in message ups.com...
>
> Or sulfurous, like burnt matches? If sulfurous, you may have added too
> much sulfite.
>
> Joe
>