I'm fairly new to winemaking and have been making basic unspiced red wine, but I want to try adding spices to it. Any favorites you recommend?

Hi there

One of my 11 litres demijohns that i poured mostly pressed juice in it smells like egg , not rotten egg , idont know if its a same thing or not

After pressing i did let them sit for around 5 day and then when i was racking i smelled egg from the pressed juice

I tried a bit of splashing during the racking but i can smell it still

Its not strong

I have to place my nose to the lid so i can smell it

What can i do to get rid of it ?

Hi all,
I've been making wine for 20+ years. I've worked harvests in Portugal, Australia, California and Chile, and I still run the vineyard and cellar side of two certified-organic estates. Like most of you, I've spent way too many evenings keeping spreadsheets alive: harvest intake, lot movements, lab numbers, spray records, bottling runs.
About six months ago I started building the tool I always wanted. It's called GrapeFlow (grapeflow.app), and it covers vineyard and cellar in one place:
Vineyard: blocks on a map, spray records with a phytosanitary stock ledger, phenology, maturation sampling, downy and powdery mildew risk models, and NDVI from satellite imagery
Cellar: harvest reception, lot traceability from block to bottle (blends included), tank and barrel occupancy, fermentation curves, lab analyses, SO₂ calculations and bottling
Compliance: records are immutable, so you get a clean audit trail for organic certification, HACCP and TTB-style reporting
It's aimed at small to mid-size producers, especially organic, regenerative and sustainability-certified ones. It's one product with everything included, no feature tiers.
There's a demo winery you can click around without signing up: grapeflow.app/demo. It takes a few seconds to load.
What I'd really like to know:
What do you track today, and where does it hurt? Excel, paper, InnoVint, vintrace, something else?
Is there something you'd need before you'd even consider switching?
What looks useless or overbuilt to you?
Happy to answer anything, technical or winemaking. If a few small wineries want to go deeper, I'm looking for early users to shape the roadmap with me, and that comes with a locked-in founder price.
Cheers,
Luís

Australia’s entry-level cellar-hand rate is **A$25.79 an hour**, compared with Chile’s general minimum-wage equivalent of about **A$4.43 an hour**.

The struggling vines and wines in Australia need to take a hard look on how to make ourselves more competitive.