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Old 08-01-2014, 12:23 PM   #11
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When I made my first batch of rice wine (from a thread on hbt) I left the lid loose on my fermenting jug in fear of a giant glass bomb in my kitchen. The wine ended up with a massive acetone smell. I repeated the procedure with a tighter seal and all was well. I know that it is a different yeast, but perhaps your problem may be due to oxygen exposure and and a stressed yeast batch.

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