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Last night I splash racked into my 5 Gal carboy. I should note that the process of splash racking wine shouldn't be taken lightly. The words splash and wine in the same sentence just can't be good. After spending some time with the primary open, I started feeling like the smell really wasn't...

Yes, it could absolutely be the water. I've been using straight tap water for everything, start to finish. I will fix that. In the failed first batch, I thoroughly degassed in the secondary (carboy), but it had no effect on the smell/taste. My primary fermenter is a food grade, 6.5 gallon...

Yes, it's possible that the temperature concerns are a red herring. I've gone through quite a few smell related threads, and dismissed most of the causes. Temperature is something I could have accepted, until pip made me look up the specs on Montrachet and EC-1118 yeasts. Doesn't seem so likely...

Wow. Thanks for the quick responses. All good ideas. I like the wet towel/tee shirt idea since I normally cover the carboys with an old tee shirt anyway. I'm not sure continuing it at this point is a good idea. My wife suggested I continue the last batch and move it to the secondary, but it...

So, I just declared my second batch a failure. My first batch was a Peach Wine with fresh fruit, and the second batch is/was Dragons Blood with frozen Berry Blend. On both batches, I followed the recipe to the letter, except I used Red Star Montrachet instead of Lalvin EC-1118. Both...