penguinarmy
Senior Member
theirs potassium sorbate, sodium metabisulphite
Cheap & Simple Tropical Punch - A BBQ MUST
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theirs potassium sorbate, sodium metabisulphite
They are preservatives.
PhilDusty89
Drunken Member
Hi all, I've posted a couple of times about this but didn't get any response...
When this was fermenting it was in the the middle of that warm weather we had, the temp on my thermometer said 25 most of the time although it turns out that thermometer was bust so I know it was warm but can't be certain of the temp.
Went to bottle after 1 week in the fv and there was an extremely eggy/sulphur smell and taste so I racked it and it's been in the secondary for 4 weeks. Bottled today and there was still a very slight eggy smell and taste...the eggy taste hit straight away but then got the fruit taste afterwards.
I did some digging and found that high fermenting temps can agitate the yeast which could then lead to an increase in sulphur by-products. It's been bottled and I'm planning on leaving it a while, is it worth doing this or do you reckon I should chuck it? Cheers
When this was fermenting it was in the the middle of that warm weather we had, the temp on my thermometer said 25 most of the time although it turns out that thermometer was bust so I know it was warm but can't be certain of the temp.
Went to bottle after 1 week in the fv and there was an extremely eggy/sulphur smell and taste so I racked it and it's been in the secondary for 4 weeks. Bottled today and there was still a very slight eggy smell and taste...the eggy taste hit straight away but then got the fruit taste afterwards.
I did some digging and found that high fermenting temps can agitate the yeast which could then lead to an increase in sulphur by-products. It's been bottled and I'm planning on leaving it a while, is it worth doing this or do you reckon I should chuck it? Cheers
penguinarmy
Senior Member
Ive read that leaving it will reduce the smell and taste, im sure someone more experienced will help
I have never had this problem so don't know if either of the two suggestions i found earlier will work.
Rack and splash - rack your wine two or three times, being sure to splash it around a lot as the wine goes from vessel to vessel. The aeration (introduction of oxygen) will help counteract the H2S. Put the airlock back on and wait a couple of hours or overnight. If it still smells like rotten eggs, keep going.
Fine or filter the wine.
PhilDusty89
Drunken Member
Thanks chippy, it's been bottled so has had priming sugar added so I'd assume it would be too late to use the rack and splash option unfortunately.
penguinarmy
Senior Member
ive got a batch of Tesco tropical juice drink on the go its been going for about weeks now, the bubbles have slowed in the airlock but there is a foam on top still and white floating bits in it... is this ok/normal ????
thank you :hat:
thank you :hat:
Some wines throw sediment that floats and sinks so it's normal.
I would change it, next time only fill the bottle to the shoulder, you can top up later once the vigorous fermentation has died down.
Grumpydev
Well-Known Member
Think I'm going to give this a try, although I will need to find something to use as a FV - don't currently have any DJs.
One question though, it says to use the sugar free juice, does that mean the "no added sugar" ones? I don't think I've seen completely "sugar free" ones in our local supermarket.
One question though, it says to use the sugar free juice, does that mean the "no added sugar" ones? I don't think I've seen completely "sugar free" ones in our local supermarket.
Grumpydev
Well-Known Member
I've got one batch carbing and another batch fermenting at the moment - I tasted the first one before I bottled it and it tasted a bit watery to be honest, hoping the fizz will give it a bit more character. I was tempted to leave it uncarbed and mix it with soda water when drinking, but there was nowhere near enough flavour for that.
bigbeefy
Vanner
the wife loves the pink grapefruit and drinks it without the fizz
just done a 5 gallon one and its done in 8 days just going to leave it a few days to let it settle a bitty
just done a 5 gallon one and its done in 8 days just going to leave it a few days to let it settle a bitty
Went to do this tonight, had no sachets of wine yeast left. Remembered i had a tub in the back of a cupboard.. expiry Jan 14. Bugger!
Will have to wait for an order then.
Doing a peach one and a summer fruits one for my birthday in a few weeks. Putting them in watermelon kegs xD
Will have to wait for an order then.
Doing a peach one and a summer fruits one for my birthday in a few weeks. Putting them in watermelon kegs xD
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