Zintrigue
Senior Member
Hey everyone. I'm making my third batch of dragon blood - this time 6 gallons (yes, finally), and ran into a little snag.
The day after I pitched the yeast the wine began to carry a musky smell. The taste is unaffected, and the SG is dropping only a tiny bit slower than my 1 gallon batches.
I read this article:
http://www.eckraus.com/blog/bad-odor-during-fermentation-in-wine
From my understanding, the author recommends lowering the temperature (how, without moving the heavy thing?), and giving the yeast a little more nutrient. Then doing a bit if a shakeup during racking.
Any thoughts from you pros on the matter? Fermantation should drop below 1 tomorrow, so perhaps I'm too late?
Thanks,
-Zintrigue
The day after I pitched the yeast the wine began to carry a musky smell. The taste is unaffected, and the SG is dropping only a tiny bit slower than my 1 gallon batches.
I read this article:
http://www.eckraus.com/blog/bad-odor-during-fermentation-in-wine
From my understanding, the author recommends lowering the temperature (how, without moving the heavy thing?), and giving the yeast a little more nutrient. Then doing a bit if a shakeup during racking.
Any thoughts from you pros on the matter? Fermantation should drop below 1 tomorrow, so perhaps I'm too late?
Thanks,
-Zintrigue