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-   -   Pear wine smells like farts, whats up? (http://www.homebrewtalk.com/f25/pear-wine-smells-like-farts-whats-up-286678/)

thrstyunderwater 12-12-2011 01:20 AM

Pear wine smells like farts, whats up?
 
Do I have a bad batch? I used champagne yeast. It's about a month and a half old and has now been racked twice. It didn't smell all farty about 5 weeks ago when I racked/pressed it the first time.

Yooper 12-12-2011 01:25 AM

Quote:

Originally Posted by thrstyunderwater (Post 3562552)
Do I have a bad batch? I used champagne yeast. It's about a month and a half old and has now been racked twice. It didn't smell all farty about 5 weeks ago when I racked/pressed it the first time.

Sounds like stressed yeast. Have you added any nutrients or enegizer?

runningweird 12-12-2011 01:33 AM

Quote:

Originally Posted by Yooper (Post 3562559)
Sounds like stressed yeast. Have you added any nutrients or enegizer?

ditto. unhappy yeast make the rhino fart smell. give it some food man.

thrstyunderwater 12-12-2011 02:58 AM

Quote:

Originally Posted by runningweird (Post 3562589)
ditto. unhappy yeast make the rhino fart smell. give it some food man.

It's about done fermenting....

Yooper 12-12-2011 11:58 AM

Quote:

Originally Posted by thrstyunderwater (Post 3562892)
It's about done fermenting....

If it's near done, a bad smell is a bad sign. I'd give it some yeast nutrient, and possibly "splash rack" it if it doesn't get better real quick.. You may be developing some H2S, which will ruin the wine.

thrstyunderwater 12-12-2011 06:46 PM

By splash racking do you mean get oxygen into it by pouring it into a new carboy?

Yooper 12-12-2011 09:35 PM

Quote:

Originally Posted by thrstyunderwater (Post 3564465)
By splash racking do you mean get oxygen into it by pouring it into a new carboy?

No, not to that extent. Crush some campden tablets into 1/4 cup hot water (one tablet per gallon), and put that in the new carboy and then rack from the first one, but instead of quietly siphoning to the bottom of the new carboy, allow it to splash a little bit. That might help get rid of early H2S. The campden is an antioxidant, so it will bind to the wine and not allow oxidation.


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