pizzaerick
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- Jul 19, 2007
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Seen lots of questions and answers about bad smells, let me be specific on this one...
I started a Strawberry 3 gal and a raspberry 1 gal about 12 hours apart. Both were a starting SG of about 1.085. The raspberry yeast was added 12 hours after the strawberry but didn't start to "take" until I stirred it up (or my lid on the primary was loose, take your pick) once it started, it went fast. In just 2.5 days it has reached an SG of 1.010. A bit fast I think, but that's not my concern. For comparison the Strawberry sitting next to it is at just under 1.030.
It smells nasty. I'm talking down right rotten, like a garbage can in summertime. It's not a yeasty smell either, When I say rotten, that is what it smells like.
The strawberry is not what I would call a pleasant smell, but it IS a clean smell, kinda like soda water without sugar smell. Just so you know I am not mistaking the smell of the yeast working. I've spent 20 years working with yeast every day, but this is only my 5th batch of wine.
A couple of possible factors... I used frozen raspberries, and I thawed them for 5 hours before adding the other ingredients. I did wait 24 hours before adding the yeast. The ph was just a -little- high according to the papers. Don't ask me for the number as I don't have my notes handy.
Thoughts? comments? Is this going to poison me? Will I want to die after I taste it anyway?
I started a Strawberry 3 gal and a raspberry 1 gal about 12 hours apart. Both were a starting SG of about 1.085. The raspberry yeast was added 12 hours after the strawberry but didn't start to "take" until I stirred it up (or my lid on the primary was loose, take your pick) once it started, it went fast. In just 2.5 days it has reached an SG of 1.010. A bit fast I think, but that's not my concern. For comparison the Strawberry sitting next to it is at just under 1.030.
It smells nasty. I'm talking down right rotten, like a garbage can in summertime. It's not a yeasty smell either, When I say rotten, that is what it smells like.
The strawberry is not what I would call a pleasant smell, but it IS a clean smell, kinda like soda water without sugar smell. Just so you know I am not mistaking the smell of the yeast working. I've spent 20 years working with yeast every day, but this is only my 5th batch of wine.
A couple of possible factors... I used frozen raspberries, and I thawed them for 5 hours before adding the other ingredients. I did wait 24 hours before adding the yeast. The ph was just a -little- high according to the papers. Don't ask me for the number as I don't have my notes handy.
Thoughts? comments? Is this going to poison me? Will I want to die after I taste it anyway?