All,
I pressed a Cab at <1 Brix. No issues. It is still bubbling in the
carboys. There is quite a lot of gross lees in the bottom of the
carboys and I am concerned about H2S. Then again, it would seem that
the CO2 might carry the H2S off with it out the airlock. So, the
question is, do I wait till it is done fermenting so I don't end with a
slightly sweet Cab? Or do I rack now to avoid a potential H2S problem?

Thanks in advance!

Joe

On Nov 17, 10:45 am, JG > wrote:
> All,
> I pressed a Cab at <1 Brix. No issues. It is still bubbling in the
> carboys. There is quite a lot of gross lees in the bottom of the
> carboys and I am concerned about H2S. Then again, it would seem that
> the CO2 might carry the H2S off with it out the airlock. So, the
> question is, do I wait till it is done fermenting so I don't end with a
> slightly sweet Cab? Or do I rack now to avoid a potential H2S problem?
>
> Thanks in advance!
>
> Joe

At this stage I'd wait until it's dry but monitor the smell closely -
the CO2 won't help much if you get H2S. You can also stir the lees once
a week or so, it will also help the yeast . I do this pretty regularly
without H2S issues (knock on wood) if the ferment was clean. I used to
rack off the gross lees early before but got a stuck Merlot that way in
a very similar situation you are in.

These days I usually wait until complete dryness before pressing.

Pp

Pp

IMHO - if there truly are 'gross lees', I would argue for racking. Getting
it off of the lees is the easiest way to avoid H2S problems. Obviously, at
this stage, minimizing oxidation during racking is important.

> All,
> I pressed a Cab at <1 Brix. No issues. It is still bubbling in the
> carboys. There is quite a lot of gross lees in the bottom of the carboys
> and I am concerned about H2S. Then again, it would seem that the CO2
> might carry the H2S off with it out the airlock. So, the question is, do
> I wait till it is done fermenting so I don't end with a slightly sweet
> Cab? Or do I rack now to avoid a potential H2S problem?
>
> Thanks in advance!
>
> Joe

JG wrote:

> All,
> I pressed a Cab at <1 Brix. No issues. It is still bubbling in the
> carboys. There is quite a lot of gross lees in the bottom of the
> carboys and I am concerned about H2S. Then again, it would seem that
> the CO2 might carry the H2S off with it out the airlock. So, the
> question is, do I wait till it is done fermenting so I don't end with a
> slightly sweet Cab? Or do I rack now to avoid a potential H2S problem?
>
> Thanks in advance!
>
> Joe
Add 1 part per million (ppm) copper sulphate while there is still some
yeast activity. Any excess copper will be chelated by the yeast, and you
will clean up a lot of the pong. Leave on gross lees until dry, then rack.

James.

> Add 1 part per million (ppm) copper sulphate while there is still some
> yeast activity. Any excess copper will be chelated by the yeast, and you
> will clean up a lot of the pong. Leave on gross lees until dry, then rack.

I don't see a need for this if there are no off smells, stirring the
lees is a safer option in my opinion. I would not mess with copper
sulphate unless I had to personally.

Joe

I agree completely with Joe. Copper sulfate is nasty stuff - and unless
there is a real necessity, I would absolutely avoid it.

The OP was simply asking - "I'm worried about possible H2S, should I rack?"
Clearly this is not a black and white answer; some suggest 'no, wait until
complete or until a smell is noticeable'. For my own part, I have found I
can reduce the incidence of H2S by racking off of gross lees as quickly as
possible.




> I don't see a need for this if there are no off smells, stirring the
> lees is a safer option in my opinion. I would not mess with copper
> sulphate unless I had to personally.
>
> Joe
>
>

Maybe the best thing to do here is check the residual sugar now with
Clinitest; if it's at 0.2% it's dry.

> For my own part, I have found I
> can reduce the incidence of H2S by racking off of gross lees as quickly as
> possible.

My feelings also.

Joe

JG wrote:
> All,
> I pressed a Cab at <1 Brix. No issues. It is still bubbling in the
> carboys. There is quite a lot of gross lees in the bottom of the
> carboys and I am concerned about H2S. Then again, it would seem that
> the CO2 might carry the H2S off with it out the airlock. So, the
> question is, do I wait till it is done fermenting so I don't end with a
> slightly sweet Cab? Or do I rack now to avoid a potential H2S problem?
>
> Thanks in advance!
>
> Joe
Thanks to all for your help. I really appreciate it.

Joe