Rubbing Alcohol flavor in wine

[tlock]

I have made blackberry and pear wine (both this summer) and the both have a strong flavor like rubbing alcohol. The BB wine used cane sugar but I used dextrose for the pear wine. Fermenting temps were in the mid 70's.

Any idea where I went wrong??

 

[The_Bishop]

That would be fusel alcohols. High temps and stressed (not enough nutrients, possibly) yeast will do that. It may take a long while to age out.

 

[gratus fermentatio]

I have made blackberry and pear wine (both this summer) and the both have a strong flavor like rubbing alcohol. The BB wine used cane sugar but I used dextrose for the pear wine. Fermenting temps were in the mid 70's.

Any idea where I went wrong??

Depending on the strain of yeast, (did you use D-47?) my 1st thought would be your fermentation temp.
Regards, GF.

 

[bernardsmith]

hi tlock - and welcome. I completely agree about the temperature issue. When you say that the fermenting temperatures were in the "mid 70's" are you referring to the fermenting room or the temperature of the must in carboy? The fermenting liquor can be about 10 degrees hotter than the ambient room temperature...Age will help to cool the heat from those wines - but that may mean 24 months or longer...

 

[tlock]

Depending on the strain of yeast, (did you use D-47?) my 1st thought would be your fermentation temp.
Regards, GF.

I used 71B-1112 for both

 

[tlock]

hi tlock - and welcome. I completely agree about the temperature issue. When you say that the fermenting temperatures were in the "mid 70's" are you referring to the fermenting room or the temperature of the must in carboy? The fermenting liquor can be about 10 degrees hotter than the ambient room temperature...Age will help to cool the heat from those wines - but that may mean 24 months or longer...

Room temps were in the mid 70's. I thought I had read where that (and even higher) was an acceptable temp. I have a water tub I use to keep fermenting beer cooler but I thought I was ok with room temps.

Whats the likelyhood of the jet fuel flavor going away? I dont want to tie up containers and it still turn out bad, but I also dont want to pour it out. I have about 2.5 gal each so it wouldnt be too costly of a learning leason but I was really looking forward to them.

Thanks for the reply

 

[bernardsmith]

Eventually, the heat will subside... but it can take years...

 

[DoctorCAD]

Time will cure that.

 

[bernardsmith]

Room temps were in the mid 70's. I thought I had read where that (and even higher) was an acceptable temp....

You want to ferment towards the lowest end of the range at which the yeast can ferment. The higher the temperature the more fusels the yeast produce.