Timeline for Wine mash smells like moonshine after 7 days of fermentation, is that normal?
Current License: CC BY-SA 4.0
7 events
| when toggle format | what | by | license | comment | |
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| Jun 23 at 10:49 | comment | added | HomeBrew | Always good to hear when time improves things. I've noticed considerable improvement over a month or two in questionable batches of cider in the past. Good luck! 🤞 | |
| Jun 22 at 17:43 | comment | added | user149408 | Update: with each racking (three times after four weeks) the acetone smell got less intense, and after seven months in a demijohn with wood chips, it is almost gone. The wine is still quite tannic and somewhat sour, but that is probably a different issue. We’ll see in 12–18 months. | |
| Oct 1, 2023 at 2:55 | comment | added | HomeBrew | Glad you worked it out. Oxygen in pre-ferment stage is necessary for yeast health. Once fermentation is finished however, it can oxidize the solution and create off-flavors so it's essential at one phase, and a detriment at others. Damn science. | |
| Sep 29, 2023 at 15:37 | comment | added | user149408 | I added the same amount of mash the day I posted my question. Temperature has dropped slightly, and I started pushing the solids under twice a day, rather than just once. After another week of fermentation, the smell is a lot less intense than it was. Looks like stressed out yeast was the issue, and once the yeasts from the old mash had multiplied, and been given fresh mash to feed on (and maybe a little bit more oxygen), things stabilized. | |
| Sep 23, 2023 at 10:09 | comment | added | HomeBrew | 23C/73F is a little warm for beer yeast, not sure about wine. I have made beer where the temp was up to 74F and it was Ok. Warmer temps will affect various strains of yeast differently. Kviek for instance loves 95F+ and doesn't produce fusels or other off flavors at those temps, most other strains tap out at mid 70s from what I've heard. Yep, I would let it go and see what happens. | |
| Sep 23, 2023 at 9:10 | comment | added | user149408 | Thanks for the insight. Fermentation was at room temperature, which is roughly in tie 21–23 °C range. So I take it from the articles that I should just give it some time, as the methanol may break down? | |
| Sep 23, 2023 at 8:14 | history | answered | HomeBrew | CC BY-SA 4.0 |