MarkTX
Junior
- Joined
- Jul 19, 2015
- Messages
- 10
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This is one of those "I want to know for next time" questions.
Has anyone figured out how to minimize / capture / vent a strong smell coming off of primary bucket fermentation? I only had towels over the buckets to let in air so the odor was permeating.
I was fermenting 24 lbs of diced fresh peaches & 6 lb bananas in two nylon bags in 2 primary buckets to make 6 gallons. There are no basements here so my master bathroom big oval tub is where I ferment. The bathroom window does not open & the 2 exhaust fans were on 24/7. The very active fermentation "pungent aroma" of peaches turning into wine was borderline overwhelming. This was not a rotten egg smell. I punched down the nylon bags often & added more yeast nutrient just to get the primary over and done with.
If it wasn't in the 90s outside, these would have gone in the garage.
Now I can breath easy as secondary has slowed to a nice bubble & sg of .997.
Normally I enjoy the aroma of wine fermenting. Peaches are apparently a different aroma I was not prepared for.
In retrospect (or if I ever find another great price on peaches) is there a simple way to vent a primary to an exhaust fan? A loose lid ported with a pvc pipe?
Thanks - Mark
ps - I am using a combined jack keller / ec kraus peach wine recipe.
Has anyone figured out how to minimize / capture / vent a strong smell coming off of primary bucket fermentation? I only had towels over the buckets to let in air so the odor was permeating.
I was fermenting 24 lbs of diced fresh peaches & 6 lb bananas in two nylon bags in 2 primary buckets to make 6 gallons. There are no basements here so my master bathroom big oval tub is where I ferment. The bathroom window does not open & the 2 exhaust fans were on 24/7. The very active fermentation "pungent aroma" of peaches turning into wine was borderline overwhelming. This was not a rotten egg smell. I punched down the nylon bags often & added more yeast nutrient just to get the primary over and done with.
If it wasn't in the 90s outside, these would have gone in the garage.
Now I can breath easy as secondary has slowed to a nice bubble & sg of .997.
Normally I enjoy the aroma of wine fermenting. Peaches are apparently a different aroma I was not prepared for.
In retrospect (or if I ever find another great price on peaches) is there a simple way to vent a primary to an exhaust fan? A loose lid ported with a pvc pipe?
Thanks - Mark
ps - I am using a combined jack keller / ec kraus peach wine recipe.