I was reading the post, "Help! funny smell" and I am wondering about the
smell of the first batch of wine I made. The batch is a red or burgundy. I
believe the plant is a cross between a Isabella and a Couderc Noir.

I have racked it three times and each time the yeast on the bottom has a bad
smell and there is a light smell of the yeast in the wine.

I have a white wine I have done only three racks and do not have this smell
in the yeast.

Both wines are almost clear. Should I be worried about the red wine?

wine takes time.i am new at winemaking too. the wine i made in
early june was stinky. but improved greatly when i bottled it a couple
weeks ago.everything ive read here said this is normal and will improve
with age. lucas

http://www.minibite.com/america/malone.htm

I just don't want to have the problem that they were talking about that you
can fix if you catch it in time and your wine is bad if you don't.


wrote in message
...
wine takes time.i am new at winemaking too. the wine i made in
early june was stinky. but improved greatly when i bottled it a couple
weeks ago.everything ive read here said this is normal and will improve
with age. lucas

http://www.minibite.com/america/malone.htm

Roy,
What yeast did you use? Describe the smell more. Is it like vinegar,
rotten eggs, nail polish remover????

Joe

Roy Boy wrote:

I was reading the post, "Help! funny smell" and I am wondering about the
smell of the first batch of wine I made. The batch is a red or burgundy. I
believe the plant is a cross between a Isabella and a Couderc Noir.

I have racked it three times and each time the yeast on the bottom has a bad
smell and there is a light smell of the yeast in the wine.

I have a white wine I have done only three racks and do not have this smell
in the yeast.

Both wines are almost clear. Should I be worried about the red wine?

It smells like it did when it was fermenting. It is kind of a musty smell.
The instructions that I was going by did not say anything about a ML
fermentation. I am wondering if maybe it is the acid, because the white
wines do not have this smell.


"Joe Giller" wrote in message
.. .
Roy,
What yeast did you use? Describe the smell more. Is it like vinegar,
rotten eggs, nail polish remover????

Joe

Roy Boy wrote:

I was reading the post, "Help! funny smell" and I am wondering about the
smell of the first batch of wine I made. The batch is a red or burgundy.
I believe the plant is a cross between a Isabella and a Couderc Noir.

I have racked it three times and each time the yeast on the bottom has a
bad smell and there is a light smell of the yeast in the wine.

I have a white wine I have done only three racks and do not have this
smell in the yeast.

Both wines are almost clear. Should I be worried about the red wine?

I am new to wine making. I've made 6 gallons of Shiraz and 6 of Pinot
Noir using kits. Both wines are in the 1-3 month bottling hold time. But
when I bottled them, it WAS a fermenting musty smell.(they were totally
done fermenting) The taste was great, better than my favorite store
bought, but the store bought had a better nose. It was not rotten, or
earthy or stinky, just a little like the must spell while in carboys. I
am hoping with age, this gets better.
Is it normal for wines to taste better than they smell when you are
bottling them?
I am now into a 6 gallon Cranberry wine from juice and berries. And man,
the smell is heavenly and the taste, though sweet since it's only 5%
alchohol so far, is great. But that is cranberries (with 2 cans of welch
white concentrate).
I also have a 1 gallon Welch's concord under way - and it smells great.
Taste is like grape juice, but it's only been a few days.

So if anyone knows if shiraz and Pinot Noir or red wines have a poor
nose upon bottling, but typically get better, that would help. thoughts?
DAve



Roy Boy wrote:
It smells like it did when it was fermenting. It is kind of a musty smell.
The instructions that I was going by did not say anything about a ML
fermentation. I am wondering if maybe it is the acid, because the white
wines do not have this smell.


"Joe Giller" wrote in message
.. .

Roy,
What yeast did you use? Describe the smell more. Is it like vinegar,
rotten eggs, nail polish remover????

Joe

Roy Boy wrote:


I was reading the post, "Help! funny smell" and I am wondering about the
smell of the first batch of wine I made. The batch is a red or burgundy.
I believe the plant is a cross between a Isabella and a Couderc Noir.

I have racked it three times and each time the yeast on the bottom has a
bad smell and there is a light smell of the yeast in the wine.

I have a white wine I have done only three racks and do not have this
smell in the yeast.

Both wines are almost clear. Should I be worried about the red wine?

I made this wine from grapes off the vine. It does taste good for a young
wine, but there is no way I would serve this to anyone else with the smell.

The wine I made from a blush grape (type unknown) I took from my brothers
vines does not have this smell after the second racking. The water melon
wine that has only been racked once has the smell. The reason I question if
something is wrong is because the red wine is clear and I have not had any
settlement after the last racking. I would think if it was the yeast, it
would of gone with the yeast.



"DAve Allison" wrote in message
...
I am new to wine making. I've made 6 gallons of Shiraz and 6 of Pinot Noir
using kits. Both wines are in the 1-3 month bottling hold time. But when I
bottled them, it WAS a fermenting musty smell.(they were totally done
fermenting) The taste was great, better than my favorite store bought, but
the store bought had a better nose. It was not rotten, or earthy or stinky,
just a little like the must spell while in carboys. I am hoping with age,
this gets better.
Is it normal for wines to taste better than they smell when you are
bottling them?
I am now into a 6 gallon Cranberry wine from juice and berries. And man,
the smell is heavenly and the taste, though sweet since it's only 5%
alchohol so far, is great. But that is cranberries (with 2 cans of welch
white concentrate).
I also have a 1 gallon Welch's concord under way - and it smells great.
Taste is like grape juice, but it's only been a few days.

So if anyone knows if shiraz and Pinot Noir or red wines have a poor nose
upon bottling, but typically get better, that would help. thoughts?
DAve



Roy Boy wrote:
It smells like it did when it was fermenting. It is kind of a musty
smell. The instructions that I was going by did not say anything about a
ML fermentation. I am wondering if maybe it is the acid, because the
white wines do not have this smell.


"Joe Giller" wrote in message
.. .

Roy,
What yeast did you use? Describe the smell more. Is it like vinegar,
rotten eggs, nail polish remover????

Joe

Roy Boy wrote:


I was reading the post, "Help! funny smell" and I am wondering about the
smell of the first batch of wine I made. The batch is a red or burgundy.
I believe the plant is a cross between a Isabella and a Couderc Noir.

I have racked it three times and each time the yeast on the bottom has a
bad smell and there is a light smell of the yeast in the wine.

I have a white wine I have done only three racks and do not have this
smell in the yeast.

Both wines are almost clear. Should I be worried about the red wine?