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Old 08-19-2013, 07:23 PM   #11
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Is your water out of a well or city water? What was your process on the peaches?

Im just throwing stuff out here to try and help you think what might be causing it.

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Old 08-19-2013, 07:26 PM   #12
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You see anything snotty floating in it? Got a picture?

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Old 08-19-2013, 07:34 PM   #13
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Quote:
Im just throwing stuff out here to try and help you think what might be causing it.
I appreciate it because I'm at a loss.

It's city water, but I brought the heat up on it to help dissolve the sugar. I don't think it ever really boiled though.

I didn't notice anything out of the ordinary in terms of texture. I'll try to get a decent picture when I get home tonight.
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Old 08-19-2013, 07:36 PM   #14
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One thing sticks out at me- you said you started it "about a month ago" and that you only have one bucket? You mean that you have it in a bucket the whole time, fermenting on the peaches?

It's hard to guess what's going on, but if you want to give us your process (how many campden tablets, how long in primary, how often it's stirred, when you racked, etc), we can help out.

Remember that oxygen loving wild yeast and bacteria will take advantage of process flaws, like too much headspace in the carboy, the fruit will get moldy if left too long, etc.

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Old 08-19-2013, 07:36 PM   #15
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okay so it sounds like your process is fine, and peaches typically make good wine without adjustment. How can you be confident that it doesn't have an infection?? The sourness makes me think bacteria but if you are 100% sure that you have been very sanitary I don't really know what to tell you...I am stumped

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Old 08-19-2013, 08:01 PM   #16
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Originally Posted by Yooper View Post
One thing sticks out at me- you said you started it "about a month ago" and that you only have one bucket? You mean that you have it in a bucket the whole time, fermenting on the peaches?

It's hard to guess what's going on, but if you want to give us your process (how many campden tablets, how long in primary, how often it's stirred, when you racked, etc), we can help out.

Remember that oxygen loving wild yeast and bacteria will take advantage of process flaws, like too much headspace in the carboy, the fruit will get moldy if left too long, etc.
I probably could have been more clear on that part. I started in the bucket (for about a week with the peaches in the bag), then removed the pulp of the peaches racked to the carboy. It was there for about a month.

This is largely irrelevant because the taste was already bad at this point, but for clarity's sake this past weekend I racked it from the carboy to the bucket (which is when I noticed the off taste and the color changing). While the wine was in the bucket I cleaned the carboy, then racked from the bucket back into the carboy, where it's sitting now. I needed the bucket for another brew and I wanted the wine to be in a clear carboy so I could keep an eye on how it was clearing.

I added 5 crushed tablets, stirred every day, and racked into secondary after about a week. The headspace in the bucket was probably too much, but since it was just getting started and it was only there a week I didn't think that would matter (or does it?). Headspace in the 5 gallon carboy was average (didn't seem to be too low or too high).

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okay so it sounds like your process is fine, and peaches typically make good wine without adjustment. How can you be confident that it doesn't have an infection?? The sourness makes me think bacteria but if you are 100% sure that you have been very sanitary I don't really know what to tell you...I am stumped
I guess I can't be TOTALLY sure, but I'm fairly certain I sanitized the bucket/carboy, hoses, auto-siphon, the whole bit. The airlock on the bucket and carboy both had some pressure built up, so I think I can rule out an infection there (otherwise it would have been still right?).

Does it matter that I blended the peaches before I started?
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Old 08-19-2013, 08:18 PM   #17
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The headspace in the fermenter during primary is not an issue- you don't even need a lid and airlock when the wine is in primary. (Covering it a clean towel is fine. I don't know what "average" headspace is in a 5 gallon carboy- it should be none. Well, at least it needs to go to under the bung so up to the opening where it is the narrowest, say two inches from the bung. Some of mine are a bit higher but you don't want it below that.

This is not the cause of the infection, but you need another carboy. You don't want to rack your wine to a bucket and then back to a carboy- too much danger of oxidation. You do rack several times (and top up) over the course of clearing and fermentation sometimes, but always gently to a new sanitized carboy.

As to the cause of the poor flavor of this wine, it seems that it has to be an infection. Can you describe the character of the flavor? Meaty? Sour? Tart? Moldy? "Dirty"? Sweaty gym socks? Goaty? See if you can define what you're tasting, and that will help us alot to figure out if this is an infection, and if so what kind and how it got there.

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Old 08-19-2013, 08:43 PM   #18
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cheesy said the taste was sour. To me this seems like:

A. It has an infection
B. It is oxidized
C. It is a young wine that needs aging.

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Old 08-19-2013, 09:37 PM   #19
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I don't think any of my wines have tasted good after only a month. I would just finish it and age it out. If you keep dumping them out you'll never know.

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Old 08-20-2013, 03:03 AM   #20
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I did not see a hydrometer reading. One mans sour can be another mans dry. Cloudiness can be lees still floating. Just throwing thing to the wall

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