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Paulinuke · 07-26-2007, 05:26 AM

Ok, here it is. I started a batch of wine from a kit about 5-6 days ago. I haven't noticed any airlock activity but I think my primary bucket has a bad gasket in it that is letting the CO2 out by another means. Anyways, I have the primary in the officer closet where it is out of the way and when I opened the door today to check on it thesmell of very cheap wine filled the whole office. This is my forst batch of wine and I have no idea what to expect, is the cheap wine smell normal? I was thinking about checking the SG to be sure that it is fermenting. Any thoughts? Paul

***Yooper*** · 07-26-2007, 11:25 AM

Sounds normal to me! Sometimes you'll get unusual odors with fermentation, but if it smells like wine, that's a good thing. If it smells vinegar-y or sour, then you can start to worry. Otherwise- you're good.

Evan! · 07-26-2007, 12:44 PM

Like...low tide.

Paulinuke · 07-26-2007, 08:34 PM

would I be wise to check to gravity to confirm fermentation or should I use my better judgement and leave it alone? I

***Yooper*** · 07-26-2007, 08:59 PM

You should probably check the sg and get ready to move it to secondary. The kit should have directions on this step. If it's fermenting and you're not seeing airlock activity, it's probably got a leaky lid and you'll need to protect it from o2.

Paulinuke · 07-26-2007, 09:07 PM

I was pretty sure the lid was leaking, my last batch of beer didn't have any airlock activity while in the same primary. The beer came out fine due to the blanket of CO2, I thought wine was the same. I think from here on out I will be doing primary in glass. Too many leaking bucket covers. My concern is that the wine has only been in primary for about a week, it seams a little early to be moving it already. Paul

gonzoflick · 07-26-2007, 09:38 PM

Mine has been in the primary for 48 hours now and I just came home to a nice sufurish smell.....and I love it

***Yooper*** · 07-26-2007, 11:35 PM

Well, usually with wine you keep it in primary for 3-5 days, until the sg hits around 1.010 give or take. Then you rack it and keep it covered and use an airlock. There is plenty of co2 up until that point. Wine undergoes a true secondary fermentation, unlike beer, in that there truly is fermentation going on in that secondary carboy!

You don't want to primary in an airlocked container anyway (see the last few threads about this) because sulfited musts really need o2 and you stir at least daily in primary.

I'm sure your kit has all these instructions, and they make their kits according to the way they should be done. Each kit is different, so you should follow your manufacturer's instructions.

CBBaron · 07-27-2007, 02:04 PM

Quote:

Originally Posted by Yooper Chick

Well, usually with wine you keep it in primary for 3-5 days, until the sg hits around 1.010 give or take. Then you rack it and keep it covered and use an airlock. There is plenty of co2 up until that point. Wine undergoes a true secondary fermentation, unlike beer, in that there truly is fermentation going on in that secondary carboy!

I did my first wine a 1 gal batch of mixed berry wine based on Jack Keller's recipe. I think I waited too long to transfer it to the secondary as it measured 0.996 when I transfered it last night. Is this going to be a problem? It was in the primary about 10 days. I didn't really smell pleasant but there were fruity and alcohol aromas.

Craig

**Cap'n Jewbeard** · 07-27-2007, 02:06 PM

Eh, you should be fine. Unless you were going to sulfite it when you transferred it, it would probably have kept fermenting down to that final gravity anyway. I think you're cool.