green bean aroma

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berrycrush

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On the 4th day of my California Cab Sav primary fermentation, the wine parts a strong aroma of "canned green bean" which I never smelled in any commercial wine before. Is this a good sign or bad sign? Will it subside over the progress?
 
Would you say it's a vegetal aroma? Some Cab Sav is notorious for having a bell pepper aroma and flavor. I'd add untoasted oak powder to take care of any vegetal flavors, as far as the aroma, Cab Sav can tolerate being well oaked, I would add oak, or barrel age it.
 
Tom, your words put me at ease a little. I was worried that I would end up with soup instead of wine :O)
 
Hahahaha!! That's hilarious! Imagine? How gross would that be :$
 

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