browndd1
Member
I just checked on my watermelon wine in secondary and it smells like urine somewhat. However, when you sample it with some sugar it appears drinkable. Any concerns if the watermelon sour’d during fermentation
I wouldn’t say sewer. Maybe vomit. Can I check the hydrogen sulfide levels and lower them if needed? I did add yeast nutrient in the must.Urine? , if there is hydrogen sulfide (stinky sewer) this would suggest low yeast nutrition, , , can you identify sewer like aroma?
This is as interesting as reading the consumer complaint line on the job, ,,, VomitI wouldn’t say sewer. Maybe vomit. Can I check the hydrogen sulfide levels and lower them if needed? I did add yeast nutrient in the must.
I dont think it is a ph problem because I added 2.5 tsp per 5-6 gallons of must prior to fermenting. I will check it tomorrow when I get home.This is as interesting as reading the consumer complaint line on my the, ,,, Vomit
This sounds more like a microbial infection so the next question has to be what is the pH? High pH as 3.8 will encourage Bretanomyces/ barnyard. A low pH as 3.3 will be more resistant to infection. If you have barnyard you can't remove it but you can mask it. Try the wine judge technique of sprinkling a few grains of acid blend in some of the watermelon to see if it is improved.
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