Hi, all
I just started home brewing and made my first batches of wine on the 11th. I made a mead before this and it came out ok, but 2 of my three wines have this horrendous smell today. Before they smelled yeasty and like fruit, but now they just smell like rotten fruit. The 2 that stink are a strawberry wine and a welch's white grape juice concentrate wine, but my lime wine smells fine. I used 1step on everything, used frozen fruit that i then boiled and, washed/resanitized everything between wines. The strawberry REEKS, and the white smells faintly bad at this point. They have been fermenting around 75 degrees. Here's the recipes
#1
2 cans welches frozen juice concentrate
1-1/4 pound of sugar
water
Lalvin 1118 yeast
#2
3 lbs strawberrys
unknown amt of sugar (i added until i got the SG i wanted)
water
Lalvin 1118 yeast
Everything in the strawberry wine was boiled and then ladled imeaditly into the carboy (pulp included because i mashed the strawberries) and closed with the original screw cap, until i added yeast, then airlocked. I made a yeast starter and used it for all 3 wines. The strawberry took off so fast that within 2 hrs i had to remove the air lock and add a blow off tube (sanitized) and then replaced the airlock after it had calmed down. I have been periodicly lightly shaking the carboys so that the fruit caps mix with the wine. I didn't use any yeast nutrient/pectic enzyme/acid blend because i didn't have it. Should i pour these out because they are bad, or should i wait and see what happens?
I just started home brewing and made my first batches of wine on the 11th. I made a mead before this and it came out ok, but 2 of my three wines have this horrendous smell today. Before they smelled yeasty and like fruit, but now they just smell like rotten fruit. The 2 that stink are a strawberry wine and a welch's white grape juice concentrate wine, but my lime wine smells fine. I used 1step on everything, used frozen fruit that i then boiled and, washed/resanitized everything between wines. The strawberry REEKS, and the white smells faintly bad at this point. They have been fermenting around 75 degrees. Here's the recipes
#1
2 cans welches frozen juice concentrate
1-1/4 pound of sugar
water
Lalvin 1118 yeast
#2
3 lbs strawberrys
unknown amt of sugar (i added until i got the SG i wanted)
water
Lalvin 1118 yeast
Everything in the strawberry wine was boiled and then ladled imeaditly into the carboy (pulp included because i mashed the strawberries) and closed with the original screw cap, until i added yeast, then airlocked. I made a yeast starter and used it for all 3 wines. The strawberry took off so fast that within 2 hrs i had to remove the air lock and add a blow off tube (sanitized) and then replaced the airlock after it had calmed down. I have been periodicly lightly shaking the carboys so that the fruit caps mix with the wine. I didn't use any yeast nutrient/pectic enzyme/acid blend because i didn't have it. Should i pour these out because they are bad, or should i wait and see what happens?
