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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"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
>
> --
> Remove N0_SPAM_PLEAZE to email
> http://www.hookeslaw.com
>
>

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
>
> --
> Remove N0_SPAM_PLEAZE to email
> http://www.hookeslaw.com
>
>

"BooDee" > wrote in message
news:lD0fc.103492$Pk3.28899@pd7tw1no...
> 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??

Cheers BooDee

I don't have any PVPP, (had to look it up on Google!) :-)

I've decided to flush it and make something else. The taste is very "off,"
like a mouldiness and as it was a very cheap recipe I don't think it's worth
going to much bother over to find it still tastes the same.

Ferment temperature was around 20C by the way.

Your Ribena probably had potassium sorbate in it, which inhibited yeast
reproduction.. Then since there is little yeast to ferment and fight off
the nasties, something else must have gotten in there and took over. Not
surprising, really.

LG

>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

"LG" > wrote in message
news
> Your Ribena probably had potassium sorbate in it, which inhibited yeast
> reproduction.. Then since there is little yeast to ferment and fight off
> the nasties, something else must have gotten in there and took over. Not
> surprising, really.

I know it had Sodium Metabisulphite in it, not sure about the Potassium
Sorbate. Either way the recipe said to boil it to "drive off" the
preservative. I'll probably try it again at some point and boil it for
longer.