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Old 07-20-2012, 11:56 PM   #1
taffy100
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Default What to do with a disappointing batch of mandarin wine?

I'm quite new to wine making but have had some great success with a plum wine, and apple and feijoa blend and a kiwi fruit wine. However I made a big batch of mandarin wine and although it is beautifully clear it smells funky, kind of like off manarins with a touch of puke?!!! It doesn't taste much better. I made it about two months ago. I'd hate to waste the whole batch. Do you think it will get better with age, or is there anything I could add into it to improve it?



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Old 07-21-2012, 02:12 AM   #2
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you could try running it threw copper, the puke smell could possibly be residual h2s. It is also possible that mandarin just makes nasty wine. I made a pineapple wine awhile ago that smelled similiar to what you are describing and age did not help it. I have decided to not make that wine again. I think there are some fruits that ferment well and others that just don't cut it.



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Old 07-21-2012, 02:26 AM   #3
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You also can "rack and splash" this would allow some of the foul smell to escape.

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Old 07-21-2012, 09:26 AM   #4
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Thanks I will try both of the above at the next racking, it is such a large batch I would hate to just waste it. Plus the fruit used was amazing so would just feel wrong to have made such a blunder with it!

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Old 07-21-2012, 05:08 PM   #5
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Puke smell can certainly be H2S. Especially with acidic fruit, yeh? Don't worry about exposing it to oxygen, rack and splash will sacrifice a bit of orange taste and a lot of puke taste After that, try backsweetening... after that, mix it with honey and use it as marinade

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Old 07-22-2012, 09:30 AM   #6
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Only 2 months old? Stash it somewhere for ~6 months and give it another taste/smell. 2 months is very young for a wine. +1 on running it through some copper or stirring it with a copper spoon/paddle/tube.



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