TrevorArvin
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- Joined
- Jan 1, 2021
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I have been working on this budget wine recipe that has a very peculiar problem in some batches. I have attached the recipe in the form of a pdf file. Its just a basic wine made from grape juice from the store. I make sure to get the kind with no high fructose corn syrup or preservatives because it ferments better. I have about 4 versions of this batch under my belt at this point.
Anyway the problem I have been having. After a couple days of fermentation I have noticed a very strong chalky smell to the wine. I am currently doing a 5 gallon batch and that is definitely the problem right now. I have not seen anything online that talks about "chalky aromas" just problems with sulphur (I'm actually about to splash rack right now just in case that is the problem). This has randomly popped up in 2/4 batches I've done. The first time I thought it was because I used sulphurized golden grapes. However the batch now doesn't have any raisins at all, so I don't know what the problem is. Is it a problem with it not being acidic enough? Would it be a problem of using too much fermaid-o? I believe I accidentally added 2x as much by mistake, but judging by internet results that shouldn't pose a problem. I should note that the last successful batch smelled only a little chalky, and if you uncork a bottle and try one now you won't notice any chalky smell.
I have had another person smell the previous chalky smelling batch and they said it smelled like eggs. I myself think it smells like chalky medicine and not at all like eggs.
Any and all help will be much appreciated on this. It's pretty frustrating that the problem is so persistent yet I haven't found the cause yet.
Anyway the problem I have been having. After a couple days of fermentation I have noticed a very strong chalky smell to the wine. I am currently doing a 5 gallon batch and that is definitely the problem right now. I have not seen anything online that talks about "chalky aromas" just problems with sulphur (I'm actually about to splash rack right now just in case that is the problem). This has randomly popped up in 2/4 batches I've done. The first time I thought it was because I used sulphurized golden grapes. However the batch now doesn't have any raisins at all, so I don't know what the problem is. Is it a problem with it not being acidic enough? Would it be a problem of using too much fermaid-o? I believe I accidentally added 2x as much by mistake, but judging by internet results that shouldn't pose a problem. I should note that the last successful batch smelled only a little chalky, and if you uncork a bottle and try one now you won't notice any chalky smell.
I have had another person smell the previous chalky smelling batch and they said it smelled like eggs. I myself think it smells like chalky medicine and not at all like eggs.
Any and all help will be much appreciated on this. It's pretty frustrating that the problem is so persistent yet I haven't found the cause yet.