Smell question

Discussion in 'Beginners Wine Making Forum' started by Edward1077, Nov 22, 2019.

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  1. Nov 22, 2019 #1

    Edward1077

    Edward1077

    Edward1077

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    Need some guidance.

    Have a 6 gallon glass carboy filled with Cab Sav fermented to .99 and currently going through Malo.

    Been 2 weeks in secondary Fermentation now.

    I have not added any Campden yet as I am waiting until Malo is done.

    I did add medium oak stick right from the package. Did not disinfect them.

    Wine was smelly fruity until 2 days ago.

    Wine taking on a medicine like smell.

    Suggestions or thoughts on whats going on?
     
  2. Nov 22, 2019 #2

    cmason1957

    cmason1957

    cmason1957

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    Your wine is going through Malo. Sometimes it will smell wonderful, next day it might not smell so good. Not much to worth about, as long as it isn't the dreaded H2S smell, nail polish smells. I'm probably forgetting some other of smells too worry about. f
     
    NorCal and Ajmassa like this.
  3. Nov 22, 2019 #3

    jgmillr1

    jgmillr1

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    Be sure you keep your headspace to a minimum to reduce oxygen exposure. Sounds like you are checking it frequently, which is providing opportunities for the wine to be exposed to oxygen. I tend not to check the wine and just let the MLF bugs do their job. That being said, I've never noticed any particular aroma associated with MLF, so the medicine aroma you've noted is a little concerning. Could be acetaldehyde (bruised apple) or ethyl acetate (nail polish). At low levels, nail polish will smell fruity.

    After 2 weeks, MLF is typically nearly or fully completed for me. The pace for you will depend on the environmental conditions and wine factors such as temperature and pH. I'd call it done very soon and get sulfites in there. Be sure to keep the oxygen out of there!
     

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