vinegar smell?
- Thread starter stephent
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evanvine
Landlord.
What does it taste like?
bandit081
Well-Known Member
Have you maintained integrity to it all the time, if the old o2 gets in during the process it will react with your wine and turn it to vinegar.
Its also possible that the old vinegar fly has gotten in or it could just go and tatse lush.
Its also possible that the old vinegar fly has gotten in or it could just go and tatse lush.
girlfriend has tried it and think it tastes like vinegar.
Fermentation was vigorous. Temp should be fairly contsant, didnt use an airlock on the fv, but didnt seal it all the way around.
What you think? Can it be salvaged?
Fermentation was vigorous. Temp should be fairly contsant, didnt use an airlock on the fv, but didnt seal it all the way around.
What you think? Can it be salvaged?
evanvine
Landlord.
Sounds like you may have got a duff kit!
BarnsleyBrewer
Active Member
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Sounds to me like an infection 
You might av 2 dump it and give your equipment a really good sterilize.
BB
You might av 2 dump it and give your equipment a really good sterilize.BB
bandit081
Well-Known Member
stephent said:
Dood, can I ask why you didnt use an airlock on the FV? If you allow airbbourne bugs in to the vessel it is almost certainly gonna carry along bacteria that cause infections which leads to a vinegar taste.
Dont fret tho man your not on your own I have had to pour a few good looking wines down the drain because of this in the past.
I did have a banana and pear once which vinegered but i waited until the fermentation had finished , added a campden tablet and stabilised it. Left it in the bottles for a good 3 months and it meelowed nicvely and was quite drinkable, so its your call mate. but good luck with it.
Do I take it from your original post that you've made wine, all the way, in a bucket? :nono:
If making a country wine (from fruit or veg) it would usually be strained into a demijohn or PET after 3-7 days. Juice wines or kit wines with no fruit solids should be in a closed fermenter under airlock from the start, and topped up to the neck when the first vigourous fermentation has died down.
Rack it to a closed fermenter and add 2 crushed campden tablets per gallon, this will kill any bugs and guard against further oxidation.
Don't chuck it, patience will still probably reward you :thumb:
:nono: If making a country wine (from fruit or veg) it would usually be strained into a demijohn or PET after 3-7 days. Juice wines or kit wines with no fruit solids should be in a closed fermenter under airlock from the start, and topped up to the neck when the first vigourous fermentation has died down.
Rack it to a closed fermenter and add 2 crushed campden tablets per gallon, this will kill any bugs and guard against further oxidation.
Don't chuck it, patience will still probably reward you :thumb:
You're quite right, you did.stephent said:
I would have answered the same as Dave, you don't need an airlock on a bucket but you do on a DJ. It probably didn't even cross anyone's mind that you might leave it in a bucket.
It's not a question of bad air getting in, it's the surface area exposed to air when fermentation has died down. In a DJ that would be about 2 inches in diameter, in a bucket it's massive.
Rewind: That shouldn't necessarily be a criticism against you if you didn't know any better. Do you still have your kit instructions? If so, what do they advise for a fermentation vessel? If it's a Young's kit nothing would surprise me.
its a youngs kit and it says to use an FV with an airlock, thats why i asked the question in the first place.
Rang the store i got it from this morning and they have agreed to give me a refund anyway.
I'll do it in the bucket again, but will use an airlock.
There is also an oily look to the surface of the wine. Woudl that indicate an infection?
Rang the store i got it from this morning and they have agreed to give me a refund anyway.
I'll do it in the bucket again, but will use an airlock.
There is also an oily look to the surface of the wine. Woudl that indicate an infection?
