thrstyunderwater
Well-Known Member
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.
Pear wine smells like farts, whats up?
- Thread starter thrstyunderwater
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Sounds like stressed yeast. Have you added any nutrients or enegizer?
runningweird
Well-Known Member
ditto. unhappy yeast make the rhino fart smell. give it some food man.
OP
OP
thrstyunderwater
Well-Known Member
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.
OP
OP
thrstyunderwater
Well-Known Member
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.
