mrhead
Well-Known Member
Ok, I've spent the last two days off and on searching for any threads on this topic, and googling outside sources and I've come up with nothing. I started three different batches of fresh fruit wines on April 12, racked each one after 2 weeks. They are clearing up nicely, but they all smell extremely sour. SWMBO says they smell like old bread yeast. I went ahead and racked them again today, the second time in three weeks. After racking, the sludge on the bottom is definitely what was causing the smell, and dumping it out has helped the smell but I can still smell a hint of it in there.
Is there anything else I can do to get rid of this smell? I can't smell it outside of the fermentors, only when I take a gravity reading. They all taste ok, no sourness or off-tastes, one of them is a bit sweeter than the others but not by much; but the smell of all three is terrible. I can post the recipes of each one if that would make any difference. I'm just wondering if it is normal for the wine to smell this badly for the first month or if maybe I botched something up with sanitation or racking methods.
Thanks for any advice.
Is there anything else I can do to get rid of this smell? I can't smell it outside of the fermentors, only when I take a gravity reading. They all taste ok, no sourness or off-tastes, one of them is a bit sweeter than the others but not by much; but the smell of all three is terrible. I can post the recipes of each one if that would make any difference. I'm just wondering if it is normal for the wine to smell this badly for the first month or if maybe I botched something up with sanitation or racking methods.
Thanks for any advice.