Rupp Cellars

If you ever smell a little rotten egg in your wine, it has H2S or hydrogen sulfide. It's a very common occurrence in wine making and luckily very easy to fix. Copper will quickly get rid of the off odor.

Thom

Prior to fermentation, must needs to be adjusted. Sugars are always too high and there are two methods of lowering the level. One is to simply dilute the solution by adding water. The other is to physically remove sugar by pulling a portion of juice out and replacing it with water. The latter produces a much more concentrated wine. The problem is you end up with a ton of juice and unless you plan to make a rosé, the next best thing is jelly. So here you have Malbec and Red Mountain Cabernet jelly.