- Jun 28, 2016
- Reaction score
Trying not to get discouraged. About a month ago I made an attempt at Peach wine using the squeeze big method. After it got to around 1.040 I racked it to a clean carboy and put an airlock on it. When it was done bubbling, I took the airlock off and it smelled horrible! Burnt rubber mixed with vinegar! I through it out. Sugar couldn't mask anything. I racked a batch of pickle pear this past Sunday using the exact same method and carboy ( cleaned of course), put an airlock on it at 1.040. I just wanted to check today and it is starting to get that awful smell again! What the heck?! Ive made several other batches and didn't use the airlock and they turned out ok. Is it the airlock? Chemicals? Anything I can do to get that smell gone or should I just throw it out?