Landwaster
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- Joined
- Feb 18, 2014
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Hi gang -- so I'm tasting a very odd chemical taste in two separate batches of wine we did. Both fermented around 65-70F.
The first was two buckets of rosé made with zin juice drawn off from the must of our main batch. Fermented for about a week with RC212 at a friend's house while I was traveling. It has no off odor, but it does have a very strong off-putting chemical taste that makes it just about undrinkable. I'm not sure how else to describe it. It's been racked twice and taste is still there.
The second batch is a white juice bucket that's at about 5brix currently, fermenting at my house with K1V116 yeast. I just took a taste and it seems to have a similar chemical taste, but not as strong (I tasted the rosé last week while racking, so maybe I'm mistaken that it's the same taste. I'll have to do a side-by-side taste test).
Anyone have any ideas? I'm hoping time and rackings will improve it...
The first was two buckets of rosé made with zin juice drawn off from the must of our main batch. Fermented for about a week with RC212 at a friend's house while I was traveling. It has no off odor, but it does have a very strong off-putting chemical taste that makes it just about undrinkable. I'm not sure how else to describe it. It's been racked twice and taste is still there.
The second batch is a white juice bucket that's at about 5brix currently, fermenting at my house with K1V116 yeast. I just took a taste and it seems to have a similar chemical taste, but not as strong (I tasted the rosé last week while racking, so maybe I'm mistaken that it's the same taste. I'll have to do a side-by-side taste test).
Anyone have any ideas? I'm hoping time and rackings will improve it...
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