I occasionally make a gallon of wine out of juice just for fun. Every once in awhile, I get that terrible smell of burnt rubber. If racking does not work, I just throw away. I decided to make 5 gallons this time, of different flavors. Unfortunately, they all smell this way now that primary fermentation is complete. My question...Can I start racking immediately to try to eliminate odor, or do I need to wait until secondary fermentation is complete? I would prefer not to use any copper if I can help it.