This is my second year making wine from grape. I crushed in Oct so I'm in that quite period. Fermentation went fine ...second fermentation as well. Here is my concern. Last year I had this funky smell that I just counldn't get rid of. It disapated over the year but it did carry into the final product. I have the same smell this year...not as pronounced but would like to nip it early if possible. Please share any ideas or thoughts.
Thanks
Jim
Thanks
Jim