cfosty
Member
I made 1gal of Black Sapote wine on Jan 1st of this year. It had 3# fruit, 1.5# cane sugar, acid blend, tannin, and pectic enzyme added. Typical fermentation, other than it was around 75 deg ambient temperature (too hot?) During and after fermentation it has an extremely strong nail polish remover smell (ethyl acetate?). After splash racking, sulfating, and cold conditioning, it still has the same, but slightly less strong sent. Is this safe to even taste? Is it salvageable or just needs a few more months to age?