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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Did my wine ferment too quickly?
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Old 01-03-2010, 07:24 PM   #1
Islandboy85
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Default Did my wine ferment too quickly?

This is my first batch of wine ever, so I wasn't sure what to expect. I started off at O.G. 1.092 and by the beginning of day four was reading 1.001. Throughout fermentation it had a sweet smell of fermenting juice, but when I popped the lid this morning and racked it to the secondary it had a wicked bite to it. Did I screw up something?


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Old 01-03-2010, 07:27 PM   #2
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Temperature?


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Old 01-03-2010, 07:31 PM   #3
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70 degrees the whole time. I am using Red Star Premier Cuvee yeast
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Old 01-03-2010, 07:41 PM   #4
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It's really too early to get an accurate "taste."

Let it sit in the secondary for 10 days to 2 weeks, then add finings ... you'll "find" it tastes a lot better by then.

Also, I've had wine kits that fermented to dry in 3 days ... and kits that took three weeks. Depends on a lot of variable. Use the hydrometer ... it's your friend.
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Old 01-03-2010, 07:45 PM   #5
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I had read on some other posts that wine could ferment that quickly, but it was the sudden change in the smell that worried me.
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Old 01-03-2010, 07:48 PM   #6
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You likely inhaled some CO2. Don't do that.
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Old 01-03-2010, 08:12 PM   #7
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LOL, I wasn't huffing my wine Yuri. The whole kitchen had the stink when I popped the lid off.
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Old 01-03-2010, 09:21 PM   #8
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I have a bad habit of sniffing my batches while they are fermenting. (I know, there's probably a 12-step program for that somewhere.) I've noticed that almost all of them go from smelling nice, to awful, to nice again. I've also noticed that the taste doesn't necessarily follow the same schedule. If you give it some time you'll probably find that eventually it will smell good again. And if you're like me, you'll be dying to taste it at that point, at which you'll find out that the taste hasn't caught up with the smell. But it will
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Old 01-04-2010, 12:20 AM   #9
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I use Curvee almost exclusively with my wine making, and i've noticed that it does ferment quite quickly

It gets down to 1.000 very quickly, usually no longer than a week
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Old 01-05-2010, 03:29 AM   #10
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I used Cuvee simply because it seems to have the most forgiveness in operating temperatures. Being that I live in a drafty apartment I thought that it would help to have the latitude.


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