I've done two red wine kits and both have had sort of a chemical green apple smell to them while fermenting. This smell has persisted in the primary fermenter after I racked to a carboy and cleaned the bucket. After the first kit I think I got it to go away by soaking the primary bucket with oxi-clean but I don't really remember.
The first kit was the Wine Expert Luna Red. The second kit is the Cellar Craft Showcase Yakima Syrah.
Searching around the best guess I have at this point is it is acetaldehyde.
From Wikipedia:
I've been just following the instructions of the kits and sprinkling the yeast on top of the must when it is around 75 degrees and fermenting right around 66 degrees which is the lower range given in the instructions.
Do you think it is acetaldehyde that is causing the smell? Is this a problem and if so what should I do to prevent it in the future?
The first kit was the Wine Expert Luna Red. The second kit is the Cellar Craft Showcase Yakima Syrah.
Searching around the best guess I have at this point is it is acetaldehyde.
From Wikipedia:
Acetaldehyde is an intermediate product of yeast fermentation...it imparts a sherry type character to the wine which can also be described as green apple, sour and metallic.
I've been just following the instructions of the kits and sprinkling the yeast on top of the must when it is around 75 degrees and fermenting right around 66 degrees which is the lower range given in the instructions.
Do you think it is acetaldehyde that is causing the smell? Is this a problem and if so what should I do to prevent it in the future?