While perusing the forums this weekend I came across a post where someone mentioned they had a rubbery smell in their wine. Nothing unbearable, but definitely present when your nose dives into the glass. I have had this same issue with pretty much all my kit wines, so I started digging into the forums to see if I could ferret out a cause. Unfortunately the opinions on the matter run the gamut. Ive seen the following:
- High fermentation temp causing the yeast to create fusel alcohols
- Autolysis
- Chlorine in water
Before reading this I had attributed the smell to my rubber stopper, but I really dont think thats the problem. I ferment in my house, which is typically held at 76°F. My fermentation temperatures rise into the 80°F 83°F range, which according to Sheridan Warricks book The Way to Make Wine is within the range that red wine should be fermented. If Im correct, autolysis can be cause by high fermentation temperatures.
I also use Houstons finest tap water, which Im sure has chlorine. Per the instructions with the kits, I rinse out the juice bag and pour this into the primary. I've read that if you don't mind your tap water, then you won't mind it being in your wine.
I write all this to inquire again with the group, does anyone have any different opinions on what the source of this smell is? In the absence of a single, cohesive answer Ill put on my chemist hat and start with the easiest variable to eliminate: chlorine in the tap water. Next batch Ill use some type of bottled that doesnt have chlorine. If that doesnt cure the problem, Ive been wanting to build a fermentation chiller/chamber for a while now, so Ill go for that.
You folks have proven to have a plethora of knowledge, so I know someone here can shed some light on this. Looking forward to the discussion!
- High fermentation temp causing the yeast to create fusel alcohols
- Autolysis
- Chlorine in water
Before reading this I had attributed the smell to my rubber stopper, but I really dont think thats the problem. I ferment in my house, which is typically held at 76°F. My fermentation temperatures rise into the 80°F 83°F range, which according to Sheridan Warricks book The Way to Make Wine is within the range that red wine should be fermented. If Im correct, autolysis can be cause by high fermentation temperatures.
I also use Houstons finest tap water, which Im sure has chlorine. Per the instructions with the kits, I rinse out the juice bag and pour this into the primary. I've read that if you don't mind your tap water, then you won't mind it being in your wine.
I write all this to inquire again with the group, does anyone have any different opinions on what the source of this smell is? In the absence of a single, cohesive answer Ill put on my chemist hat and start with the easiest variable to eliminate: chlorine in the tap water. Next batch Ill use some type of bottled that doesnt have chlorine. If that doesnt cure the problem, Ive been wanting to build a fermentation chiller/chamber for a while now, so Ill go for that.
You folks have proven to have a plethora of knowledge, so I know someone here can shed some light on this. Looking forward to the discussion!