Hi all,
I've got about 10 gallons of petite sirah must, grapes from our home vineyard, sitting at 65 F in a stainless steel tank in a cold box since last Sunday (about 5 days now).
All equipment that's been in contact with the grapes / must (aside from the bypass loppers) were sterilized using potassium metabisulfite (52.8 g / gal). The punchdown tool, every time it's been used has been sterilized (for 5 minutes) prior to use.
I've kept the must SO2 level at 50 ppm (+/- 5 ppm), via an initial addition of potassium metabisulfite, and a follow up.
The must smelled fine until today. Now, it's giving off an acetone / fingernail polish remover smell.
I was planing on starting primary fermentation either tomorrow or sunday.
Now, I'm wondering what's going on with the ethyl acetate (??) and the acetone smell.
Any ideas why this is happening now, under those conditions?
Additionally, what, if anything, should I do now beside proceeding with primary fermentation as planed?
Should I add potassium metabisulfite to reach a level of 100 ppm (or?) and then wait a few days until the SO2 level goes back down to 50 before primary?
Thanks!
P.S. The cold box is at 65 F because I also have some Rose' fermenting and didn't want to go any colder due to the temp restrictions on that yeast.
I've got about 10 gallons of petite sirah must, grapes from our home vineyard, sitting at 65 F in a stainless steel tank in a cold box since last Sunday (about 5 days now).
All equipment that's been in contact with the grapes / must (aside from the bypass loppers) were sterilized using potassium metabisulfite (52.8 g / gal). The punchdown tool, every time it's been used has been sterilized (for 5 minutes) prior to use.
I've kept the must SO2 level at 50 ppm (+/- 5 ppm), via an initial addition of potassium metabisulfite, and a follow up.
The must smelled fine until today. Now, it's giving off an acetone / fingernail polish remover smell.
I was planing on starting primary fermentation either tomorrow or sunday.
Now, I'm wondering what's going on with the ethyl acetate (??) and the acetone smell.
Any ideas why this is happening now, under those conditions?
Additionally, what, if anything, should I do now beside proceeding with primary fermentation as planed?
Should I add potassium metabisulfite to reach a level of 100 ppm (or?) and then wait a few days until the SO2 level goes back down to 50 before primary?
Thanks!
P.S. The cold box is at 65 F because I also have some Rose' fermenting and didn't want to go any colder due to the temp restrictions on that yeast.
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