Hi all,
Making redcurrant wine, I'd steeped my redcurrants for a week and a pear drop smell (assuming ethyl acetate) on the steeped redcurrants has appeared. At this point I'd added nothing but went ahead with the straining, adding of the sugar, yeast nutrient and pectolase, before finally pitching the yeast. The smell is obviously still there and can only assume that there was too much headspace in that initial steeping? Can anyone else shed any light into what might have gone on and ultimately am I on a lost cause here with hoping for a decent end product?! Thanks
Making redcurrant wine, I'd steeped my redcurrants for a week and a pear drop smell (assuming ethyl acetate) on the steeped redcurrants has appeared. At this point I'd added nothing but went ahead with the straining, adding of the sugar, yeast nutrient and pectolase, before finally pitching the yeast. The smell is obviously still there and can only assume that there was too much headspace in that initial steeping? Can anyone else shed any light into what might have gone on and ultimately am I on a lost cause here with hoping for a decent end product?! Thanks
