Well, it could be saved perchance. I suggest you get a yeast mother batch
started up to get it to finish of the ferment. Try a little PVPP to freshen
it up. Let me know how it smells once it has dried out. PS: What's the
ferment temperature??


"George" > wrote in message
...
> Hi
> I was racking a gallon of Ribena, (blackcurrant cordial) type wine today
and
> had a quick taste before I started. There's a strong fusty/musty after
> taste. Also after 4 weeks of bubbling it is still extremely sweet,
> confirmed by the hydrometer. Sorry can't remember the reading but the
> hydrometer was halfway out of the liquid.
>
> I'm guessing the alcohol content has not risen that high and as such
> spoiling bacteria have got in, hence the after taste.
>
> Any point continuing with it or should I flush it and start again?
>
> tia
>
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