BoinkMyDoink
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- Apr 21, 2020
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Hey, new to wine making. Making my first gallon of blueberry wine right now. It is in primary fermentation and I was wondering what it should smell like during fermentation? My yeast originally didn’t start for 36 hours, so I moved it to a slightly warmer spot. There is now visible activity on the surface of the must, but I’m not sure if it’s caused by the yeast or bad bacteria. I’ve never smelled wine while it’s fermenting, so I wouldn’t know what to smell for if anything is wrong. Any specific smells I should look out for (besides a vinegar smell) to determine if it’s contaminated or caused by the yeast as planned? Thanks.