BlackPriest...why do you say 5 weeks? The recommended harvest is between days 21-30. Just wondering.
From Jack Keller on ethyl acetate contamination via his page on Wine Problems @
http://winemaking.jackkeller.net/problems.asp. (I want to stress acetic acid IS NOT the same thing as vinegar, it only has a similar sour tang and is not recognized by the FDA as vinegar)....
There are three ways a wine can become contaminated and have that famous fingernail polish remover odor.
(1) Ethyl alcohol and oxygen can interact to create acetaldehyde, which can react with oxygen to create acetic acid (vinegar), which in turn can react with ethyl alcohol to create ethyl acetate. This pathway can be easily shut down by preventing oxygen exposure with the wine. Since this is impossible, one can at least minimize it to what is absolutely necessary (racking, stirring, testing, bottling). This can be done by topping up adequately, using an inert gas (such as argon -- or even CO2) to sparge the new carboy of oxygen when racking, leaving the bung on the carboy except when absolutely necessary to break the seal, and keeping sulfur dioxide levels sufficiently high that no vacant molecular interstices exist for oxygen to populate. (2) Bacterial contamination of the wine (by acetobacter) can allow the creation of acetic acid, which then combines with ethyl alcohol in the wine to form ethyl acetate. The key to prevention, again, is maintaining an aseptic level of sulfur dioxide to preclude contamination and/or prevent contamination the same way oxygen exposure is prevented.
(3) Finally, ethyl acetate contamination can be created by yeast under stress as well as by many bacteria besides acetobacter. In the first instance, maintaining an optimal temperature for the yeast strain employed, using a good mineral water in the must (if water is even used), yeast nutrient for non- grape wines, and a nitrogen source (Yeastex-61 or some other specialized nutrient) for yeast strains requiring ample nitrogen will eliminate this type of yeast stress, see Strains of Wine Yeast @
http://winemaking.jackkeller.net/strains.asp.
In the second instance, if you follow the procedures for preventing acetobacter contamination, you will prevent the others as well.
In many cases of ethyl acetate contamination, running a small aquarium pump through an airstone "blows" ethyl acetate away in just a few days. Of course, the wine usually oxidizes during this treatment but can be consumed quickly or converted into a fortified wine in which oxidation is a requirement (such as Sherry or Madeira-type wines). In more severe cases, the ethyl acetate will be blown off only to reveal excessive acetic acid. When this occurs, the wine cannot be saved.
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I say just let your batch continue the process and see how this pans out. Of course you can apply any of the recommendations listed by Mr. Keller--may be the saving grace and I do not see any harm coming from the steps. Worst case scenario is you toss it out.