Bad taste in must

First250 · Jul 11, 2009

Followed same blueberry wine recipe ( 6 GL) as last year (Terri Garr's) except used Montrachet yeast this year and added (3) 15oz cans Oregon blueberries to 11 lbs fresh. Did mess up with too high SSG of 1.12 ( intended 1.09 but added all 12 lbs sugar before checking SG.-duh!) Must temp. 73-76 F for the period. Also added a second pkt of Montrachet on the second night when nothing seemed to be happening. Probably unnecessary, as I later learned it can take up to 72 hours for this yeast to start.

This batch has developed a bad taste on the fifth day (fermentation did not start for 3 days) a bit like rotten fruit. No sulfur or other odor, just the taste. After detecting the taste , on the fifth day I took the fruit out.

Same thing happened last year to 1 GL batch of pineapple. Exact same taste. After two or three months no change and I dumped the pineapple out. Didn't notice any bad smell from the canned berries/juice when I opened them. None of the fresh blueberries were overripe.

I did add the 6 campden tabs 12 hrs prior to pectic enzyme, then 12 hours to add yeast, as always.

Fermentation slowed noticeably from yesterday(day 5) SG 1.05 today.

Anyone experience this taste? This is the second time out of about 15 batches of various fresh, frozen and canned fruit. Anyone experience this ? Suggestions, please!?

Wade E · Jul 11, 2009

Wine will take on many tastes over the course of fermentation. You may be tasting just a lot of yeast!

First250 · Jul 11, 2009

wade said:
Wine will take on many tastes over the course of fermentation. You may be tasting just a lot of yeast!

The pineapple had fermented to .990 , was clear, yet still had the taste. If yeast would that not have gone away ? Unless someone else suggests something I'll just wait it out and hope for the best. Thanks for the response, Wade.

u01dtj6 · Jul 12, 2009

My guess is that you are tasting the yeast. I experienced this when tasting my first wine after a couple of days (made it from canned apricots). But I found after walking away and leaving it sit for a couple of months in the secondary it has turned out to be quite a respectible wine.

Wade E · Jul 12, 2009

I really cant seem to figure out what is going wrong as fruit does not usually go bad within that small amount of time especially when sulfites were used.

First250 · Jul 31, 2009

Update for anyone who may have experienced this ...

After a second rack the wine is fully fermented and the bad taste is gone. In factit tastes really good! Perhaps as suggested it was indeed the yeast.