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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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05-08-2007, 01:52 AM
posted to rec.crafts.winemaking
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eau de skunk
Hi folks -
Racked my gallon lot of sweet blackberry (Tasmanian recipe) tonight, and it has a rather pungent aroma! It was started June 22, transferred to secondary under an airlock June 29 and racked for the first time tonight. Taste and sniff test at that time was normal, although a bit "thin". Taste tonight normal for an immature wine. It's the first off-beat behaviour in the dozen or so "country wines" I've got moving toward bottling. Any thoughts on what happened, and possible remedy? Thanks. Jack 
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05-08-2007, 11:02 AM
posted to rec.crafts.winemaking
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eau de skunk
Can you describe it more.
Is it like the smell off Rotten eggs then you have an H2S problem. This can be solved by racking the wine several times by splashing it in the new receptor so it will get lots of air. If it is a smell like a sewer, which I had with my plum wine last year, it will vanish in due time. If it smells like someone has mowed the lawn (like my dandelion wine had when it was pulp-fermenting) that vanished also in due time. Maybe you can give us another description. Luc On Sat, 04 Aug 2007 21:52:34 -0300, Jack wrote: Hi folks - Racked my gallon lot of sweet blackberry (Tasmanian recipe) tonight, and it has a rather pungent aroma! It was started June 22, transferred to secondary under an airlock June 29 and racked for the first time tonight. Taste and sniff test at that time was normal, although a bit "thin". Taste tonight normal for an immature wine. It's the first off-beat behaviour in the dozen or so "country wines" I've got moving toward bottling. Any thoughts on what happened, and possible remedy? Thanks. Jack
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05-08-2007, 07:24 PM
posted to rec.crafts.winemaking
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eau de skunk
Hello Luc -
Thanks for the prompt reply. Sewer smell would be closest. And I'm pleased that it will go away! My first reaction was: hell, there goes a whole gallon with those hand-picked blackberries! Jack Luc Volders wrote: Can you describe it more. Is it like the smell off Rotten eggs then you have an H2S problem. This can be solved by racking the wine several times by splashing it in the new receptor so it will get lots of air. If it is a smell like a sewer, which I had with my plum wine last year, it will vanish in due time. If it smells like someone has mowed the lawn (like my dandelion wine had when it was pulp-fermenting) that vanished also in due time. Maybe you can give us another description. Luc On Sat, 04 Aug 2007 21:52:34 -0300, Jack wrote: Hi folks - Racked my gallon lot of sweet blackberry (Tasmanian recipe) tonight, and it has a rather pungent aroma! It was started June 22, transferred to secondary under an airlock June 29 and racked for the first time tonight. Taste and sniff test at that time was normal, although a bit "thin". Taste tonight normal for an immature wine. It's the first off-beat behaviour in the dozen or so "country wines" I've got moving toward bottling. Any thoughts on what happened, and possible remedy? Thanks. Jack
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05-08-2007, 09:24 PM
posted to rec.crafts.winemaking
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eau de skunk
Jack wrote:
Hello Luc - Thanks for the prompt reply. Sewer smell would be closest. And I'm pleased that it will go away! My first reaction was: hell, there goes a whole gallon with those hand-picked blackberries! Jack If it is sewer smell it ain't going to go away by itself. You will need to do some remedial work. Stirring vigorously and aerating MAY work or you may need to add some copper sulphate. Look through the archives on using copper for H2S problems - or hopefully perhaps someone will post again. I hate it when people just tell you to read the archives. Luc Volders wrote: Can you describe it more. Is it like the smell off Rotten eggs then you have an H2S problem. This can be solved by racking the wine several times by splashing it in the new receptor so it will get lots of air. If it is a smell like a sewer, which I had with my plum wine last year, it will vanish in due time. If it smells like someone has mowed the lawn (like my dandelion wine had when it was pulp-fermenting) that vanished also in due time. Maybe you can give us another description. Luc On Sat, 04 Aug 2007 21:52:34 -0300, Jack wrote: Hi folks - Racked my gallon lot of sweet blackberry (Tasmanian recipe) tonight, and it has a rather pungent aroma! It was started June 22, transferred to secondary under an airlock June 29 and racked for the first time tonight. Taste and sniff test at that time was normal, although a bit "thin". Taste tonight normal for an immature wine. It's the first off-beat behaviour in the dozen or so "country wines" I've got moving toward bottling. Any thoughts on what happened, and possible remedy? Thanks. Jack
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07-08-2007, 08:50 AM
posted to rec.crafts.winemaking
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eau de skunk
Reminds me of something i saw on the food channel. If you take fresh
strawberries and ice and put them in the blender, then take a big whiff as soon as you take the lid off it's suposed to smell horrible (sewer?) lol. Could be the same effect.
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07-08-2007, 02:49 PM
posted to rec.crafts.winemaking
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Thanks Paul!
I'll give it a go.
j "Paul E. Lehmann" wrote: Jack wrote: Hello Luc - Thanks for the prompt reply. Sewer smell would be closest. And I'm pleased that it will go away! My first reaction was: hell, there goes a whole gallon with those hand-picked blackberries! Jack If it is sewer smell it ain't going to go away by itself. You will need to do some remedial work. Stirring vigorously and aerating MAY work or you may need to add some copper sulphate. Look through the archives on using copper for H2S problems - or hopefully perhaps someone will post again. I hate it when people just tell you to read the archives. Luc Volders wrote: Can you describe it more. Is it like the smell off Rotten eggs then you have an H2S problem. This can be solved by racking the wine several times by splashing it in the new receptor so it will get lots of air. If it is a smell like a sewer, which I had with my plum wine last year, it will vanish in due time. If it smells like someone has mowed the lawn (like my dandelion wine had when it was pulp-fermenting) that vanished also in due time. Maybe you can give us another description. Luc On Sat, 04 Aug 2007 21:52:34 -0300, Jack wrote: Hi folks - Racked my gallon lot of sweet blackberry (Tasmanian recipe) tonight, and it has a rather pungent aroma! It was started June 22, transferred to secondary under an airlock June 29 and racked for the first time tonight. Taste and sniff test at that time was normal, although a bit "thin". Taste tonight normal for an immature wine. It's the first off-beat behaviour in the dozen or so "country wines" I've got moving toward bottling. Any thoughts on what happened, and possible remedy? Thanks. Jack
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