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Ginger Mead on 2nd day of Primary..strange smelling!

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Lani Louise

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Hello friends,

I'm brand new to this ancient art. I've recently had two, (what is tasting and smelling to be,) successes. One is a sweet golden plum wine, and the other a medium dry peach melomel.

Two days ago I decided to try two new recipes, one a Meglethin, with fresh chocolate mint, and it is bubbling away now and smells wonderful. Aside it is 5 gallons of Barkshack Ginger Mead, which is made with Champagne yeast, and low honey...7 lbs for a 5 gallon batch. Yesterday, I attempted to augment fermentation, which started slow, and added a second package of yeast...just as the must was going strong. I added two extra tsp. of yeast nutrient (Fermax) into the yeast and orange juice.

A good friend and native of Hawaii smelled the bubbly must yesterday, and with gusto gave a great approval...
We both agreed it smelled like sweet giner ale!!

It started at 1.075 SG.

Now, a day later it is at 1.050. Supposed to finish under 1.0. It is now greatly bubbling , and... smelling like a hair salon, reminding of permanent wave lotion!! (...though it doesn't burn my eyes to breath. )

Could this be a product of too much yeast?

Kind regards ,

Lani Louise
 

Lani Louise

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The Barkshack smells great now at day 7. I've racked twice already, leaving quite a bit of lees.

Patience here is important, it seems.

L.L.
 

m_lapaglia

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The Barkshack smells great now at day 7. I've racked twice already, leaving quite a bit of lees.

Patience here is important, it seems.

L.L.
You racked it twice in 7 days?? Ummmm where does the patience kick in? :D RDWHAHB and let it go. The bad smells are not uncommon. Heard someone refer to them as Rino Farts. As for the racking Id let that go and take a breather. From the primary fermenter to the secondary in 7 days is probably ok but a second rack this quick is just exposing you to more O2 and chances to contaminate. This is a hobby of months and years not minutes and hours. :) Relax and give them time. When in doubt wait don't act.

This Blog will help. Is not from this group so excuse me if I should not have posted it here. http://blogs.homebrewtalk.com/Revvy/Think_evaluation_before_action/ Its about beer but applies to wine making just as well.
You are going to be fine and its all going to be good. Now breath and relax.
 

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