- Sep 13, 2007
- Reaction score
- Tulsa Metro
I’ve made sure to add sugar to help the fermentation and boost the alcohol %. No matter how long I let it sit or rackit, it always has this nasty yeast taste. One of these days I need to get with someone that’s good making wine or beer.There are several stages of fermentation. Getting enough yeast for must and the right temperature is important. Fruits are usually added after the fermentation has mostly taken place otherwise the yeast will eat up all the sugars and you won’t have any fruit flavor.
I’ve made sure to add sugar to help the fermentation and boost the alcohol %. No matter how long I let it sit or rackit, it always has this nasty yeast taste. One of these days I need to get with someone that’s good making wine or beer.
It’s more than a smell. It’s a taste. I’ve had the same problem making beer. The beer and the one have the same funk yeasty taste. The same thing happens to my hard cider if I let it sit too long. The magic is no more than four days or the taste goes to kah kah yeasty.
There's A Yeasty Smell In My Wine. Should I Dump It!? - Wine Making and Beer Brewing Blog - Adventures in HomebrewingDarn it! Having a yeast smell in a wine can happen on rare occasions. If this happens to you, don't dump it! Do this... |blog.homebrewing.org
Mine will start of very similar. I’ll get a gallon of whatever juice. Pour off 3 cups. Then get 3 cups of brown sugar. Pour the sugar into the jug. Then pour the juice back in to about an 1 1/2 from the top. Have to shake it up good to get that sugar dissolved.I had the yeast taste and found reducing the yeast amount and using the Fleischmanns yeast fixed that.
1/2 teaspoon for 3 quarts of juice and the 2 cups or even 2.5 cups of sugar dissolved in the juice.
Juice in the gallon jug then sprinkle the yeast in on top of the juice.
DO NOT mix the yeast in.
Do not shake the bottle.
My bottle with bubler sits in a room at 70-78 degrees and is covered with a dark towel or put in a closed closet.
I DO NOT use Rapid rise yeast.
My neighbor followed my directions but left the juice in his garage where temp swings were huge and it was a fail.
The more you rack it the more the yeast smell and flavor will be eliminated.
I do not know if I rack mine correctly but what i do is take some of that hard clear plastic tubing
that hooks to the back of your refrigerator for the ice maker.
I insert that into the fermented juice about middle of the juice and siphon it into another jug.
Making sure not to suck anything off the top layer and stay away from the bottom layer of the bottle.
I do have juice left in the bottle after that but it is the stuff near the bottom or the top I want quality not quantity.
If you are pouring from one bottle to the next you will get that settled nasty crud.
I also do not let the juice just siphon straight down I aim the stream at the side of the bottle so it enters smoothly.
I read somewhere you can bruise the wine and shaking it during fermenting will make it vinegarish.
I have not tried that.
So tell me what is different in your process?
You must add sugar to straight fruit juice like welches or you will not ferment well and it will be very bitter (dry).
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