Acetone Smell

[Resonant11]

Hello all, I have my first batch that has an acetone smell. I think I was too stingy in adding K-meta and possibly left it in primary fermentation for a bit too long, so there was some excess air exposure.

My question is: is there anything I can do to salvage it? My understanding is that it can't be undone, but I wanted to ask here before I dump the batch. At the very least, it turned out to be a valuable lesson!

 

[Jovimaple]

What kind of wine? Is it a kit? Where in the process is it?

 

[mikewatkins727]

@Resonant11, the attached file I salvaged from Jack Keller's website before he passed away. I hope it gives you some insight into the problem and something to help correct it.

 

[Resonant11]

What kind of wine? Is it a kit? Where in the process is it?

It's a sauvignon blanc kit. It's been bulk aging about a month after fermenting dry. I think I let it sit in the primary too long after it finished fermenting and also I only just added the K-meta. I didn't get any of the off smells during fermentation, but I haven't tasted it to check since I transferred to the carboy.

 

[Resonant11]

@Resonant11, the attached file I salvaged from Jack Keller's website before he passed away. I hope it gives you some insight into the problem and something to help correct it.

Thank you, that was interesting and useful info.