rotton smell

rotton smell

Post by Nathan Kryge » Sat, 05 Sep 1998 04:00:00



I have 5 gallons of strawberry wine made with 20 pounds of strawberries.
The only things that have been added to it are sugar, water, 5 campden
tablets, pectic enzyme, and Pasteur Champagne yeast.  I think the must was
in contact with the fruit for about a week or so.  It is in the secondary
and has settled.  I am about to rack it again but I smelled it the other day
and it smells like rotton strawberries or at least severly overripe
strawberries.  Does anyone know what could have caused this and is there any
way to correct it through additions or blending or anything else?
Regardless of how it smells I am still going to bottle it and see if time
will help at all.

Thanks,
Nathan Kryger
North Bend, WA

 
 
 

rotton smell

Post by Rex L. Campbell.. » Sun, 06 Sep 1998 04:00:00


Nathan,                                                                    

I'll first qualify my comments by saying I began my wine making adventure
only a year ago but I do read alot.

From what I have read, two possibilities come to mind.  The first is you
may not have used enough metabisulfite to kill undesirable bacteria that
may have been present in your fruit.  I believe that  one campden tablet
per gallon will give you 30 to 50 parts per million when 100 ppm might have
been better insurance.  I am sure a more experinced person could shed more
light on that subject.

My second thought is that you may have needed more time for the campden
tablets to work (approx. 12 to 24 hours), before you begin to ferment.  

My last thought is that the true test is in the tasting.  

Good Luck!

Rex Campbell



Quote:
> I have 5 gallons of strawberry wine made with 20 pounds of strawberries.
> The only things that have been added to it are sugar, water, 5 campden
> tablets, pectic enzyme, and Pasteur Champagne yeast.  I think the must
was
> in contact with the fruit for about a week or so.  It is in the secondary
> and has settled.  I am about to rack it again but I smelled it the other
day
> and it smells like rotton strawberries or at least severly overripe
> strawberries.  Does anyone know what could have caused this and is there
any
> way to correct it through additions or blending or anything else?
> Regardless of how it smells I am still going to bottle it and see if time
> will help at all.

> Thanks,
> Nathan Kryger
> North Bend, WA


 
 
 

rotton smell

Post by DOUG EVAN » Sun, 06 Sep 1998 04:00:00


Nathan, Nathan.  I looked over your recipe and I would add about 15
teaspoons of acid.(for Five Gallons) I am not sure if you can add an acid
blend or you have to add Citric acid.  Acid Blend is usually added at
fermentation. I would not worry about the smell at this time.  It could be
lot of things.  I dont feel your wine is hosed. Try racking it again.  Add
1/8 teaspoon of sulfite at racking. If anything is unclear please feel free
to call or write

--
Doug Evans
VinBrew Supply
740/756-4314

Quote:

>I have 5 gallons of strawberry wine made with 20 pounds of strawberries.
>The only things that have been added to it are sugar, water, 5 campden
>tablets, pectic enzyme, and Pasteur Champagne yeast.  I think the must was
>in contact with the fruit for about a week or so.  It is in the secondary
>and has settled.  I am about to rack it again but I smelled it the other
day
>and it smells like rotton strawberries or at least severly overripe

 
 
 

rotton smell

Post by Thomas B Joergense » Sun, 13 Sep 1998 04:00:00


I have had the same problem.
Try to add 20 mg/liter of cupper sulphate (not more!!). My experience is,
that the odor will disappear in a few seconds.
Good luck!

Thomas


Quote:
>I have 5 gallons of strawberry wine made with 20 pounds of strawberries.
>The only things that have been added to it are sugar, water, 5 campden
>tablets, pectic enzyme, and Pasteur Champagne yeast.  I think the must was
>in contact with the fruit for about a week or so.  It is in the secondary
>and has settled.  I am about to rack it again but I smelled it the other
day
>and it smells like rotton strawberries or at least severly overripe
>strawberries.  Does anyone know what could have caused this and is there
any
>way to correct it through additions or blending or anything else?
>Regardless of how it smells I am still going to bottle it and see if time
>will help at all.

>Thanks,
>Nathan Kryger
>North Bend, WA