Hi, I have just started a 1300L Sauvignon Blanc fermentation and it almost immediately started giving off a vinegar like odour.
I am hesitant to suspect an infection as I thoroughly cleaned and sanatized everything, including washing the grapes with a meta, tannin and acid solution prior to crush.
Total So2 and Free So2 ended up being a little higher than I had aimed for due to the lingering effects of the pre-wash.
Measurements after crush:
Sugar: 21.3 Brix / PH: 3.41 / TA: 5.54
The juice tasted really good and fresh and I decided to bump the acid up to 7 before innoculation.
This is where I suspect the problem might have come from as I only realised after adding Lactic Acid 80% - that my pump is no longer functioning. This meant that I couldn't properly mix the acid into the wine and I was forced to let it mix naturally.
I left it overnight and then introduced CKS 102 yeast, which is a bit nitrogen hungry... So I made a point of smelling it regularly to try and detect a nitrogen deficiency as soon as it arised. Instead, I almost immediately started picking up a faint apple vinegar like smell, which became more prominent with each checkup.
Is there any chance that this could be the yeast ending up on a pool or concentration of lactic acid?
Any advise would be greatly appreciated as I am desperate not to lose this batch.
I am hesitant to suspect an infection as I thoroughly cleaned and sanatized everything, including washing the grapes with a meta, tannin and acid solution prior to crush.
Total So2 and Free So2 ended up being a little higher than I had aimed for due to the lingering effects of the pre-wash.
Measurements after crush:
Sugar: 21.3 Brix / PH: 3.41 / TA: 5.54
The juice tasted really good and fresh and I decided to bump the acid up to 7 before innoculation.
This is where I suspect the problem might have come from as I only realised after adding Lactic Acid 80% - that my pump is no longer functioning. This meant that I couldn't properly mix the acid into the wine and I was forced to let it mix naturally.
I left it overnight and then introduced CKS 102 yeast, which is a bit nitrogen hungry... So I made a point of smelling it regularly to try and detect a nitrogen deficiency as soon as it arised. Instead, I almost immediately started picking up a faint apple vinegar like smell, which became more prominent with each checkup.
Is there any chance that this could be the yeast ending up on a pool or concentration of lactic acid?
Any advise would be greatly appreciated as I am desperate not to lose this batch.