|
|
|
|
funky odor to a chambourcin?
(LG1111) wrote in message >...
> I made a batch of chambourcin from local Maryland grapes last year, and it had
> a funky, barnyard type smell...not at all floral or "grapey". Although the
> chemistries were OK, I figured that the wine wasn't worth keeping.
Keep it. You can probably fix it.
Recently,
> though, I bought a bottle of commercially made Maryland chambourcin and it has
> the same off odor.
Phew!
> I've heard that non-vinifera grapes will often have "foxy" smells. What are
> people's experiences with these grapes? If this is the best I can expect, then
> I won't try them again this year.
>
> Lee
Lee, this happens for a variety of reasons, I'm told. One reason is
not punching down the cap and stirring often during
masceration/fermentation.
I repaired two red wines with copper sulphate solution. But first I
tried Bocksin, without much effect.
Presque Isle can sell you the copper sulphate and they include
directions for use. Use only enough to take away the odor as it is
toxic. Did that get your attention?
Anyway, get it, use it acording to the directions, enjoy your wine
rather than pitching it.
IMHO, commercial wineries should not be selling wine with outhouse
smells.
bb
|