I divided a 6 gallon carboy containing a clover traditional (18% ABV) into smaller carboys. For secondary I flavoured each separately, vanilla, orange spice, hibiscus, chocolate and strawberry. They have been sitting for over a month in secondary and are starting to clear(except the chocolate, but that's to be expected).
My issue is with the strawberry. I racked the traditional onto 3 lb frozen thawed strawberries, left for 7 days, then racked off and topped up with reserved must.
It smells... Like strawberry faintly, alcohol, and an over powering burnt/ plastic/ fuel ish smell. This smell started about two days into secondary.
- the others smell great. Is this common with adding fruit to secondary for a melomel?
-Did I do something wrong?