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Old 05-02-2008, 02:39 AM   #11
mrhead
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Apr 2008
San Antonio, Texas, USA
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Awesome, will do then. Thanks for the quick response time.

 
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Old 05-04-2008, 05:03 PM   #12
mrhead
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Apr 2008
San Antonio, Texas, USA
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For anyone who comes across this thread with a similar problem, I found this page very helpful:

http://winemaking.jackkeller.net/finishin.asp

It basically says to use campden tables to stop fermentation and kill any renegade yeast particles...but it explains what is really going on and why it is a good thing to stop fermentation.

As far as my batch goes, I added one crushed campden to each gallon two days ago, it seems to be helping out a lot. I will continue racking and adding campden every other time until finished.

 
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Old 05-11-2008, 01:36 PM   #13
yaeyama
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Jul 2007
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How did you make out? I think time will round out the smell. As you said, the wine itself tastes good.

 
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Old 05-11-2008, 02:13 PM   #14
mrfocus
 
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Oct 2007
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It may be the CO2 in the wine. I find it gives wine a sour taste, similar to ginger (the root). You have to be sure to degas the wine correctly to avoid having such smells/tastes in your wine.
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MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
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On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
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Old 05-12-2008, 01:28 PM   #15
mrhead
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Apr 2008
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I shook my fermentors up a bit yesterday to help with degassing, this morning I am racking each batch onto a dissolved campden tablet solution. The smell seems to be slowly dissipating, I'm hoping to have at least one drinkable bottle from each batch by june 1. I'll be degassing, racking and adding campden 10 days from today, then bottling on the first of june.

 
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