Bing/Black Cherry wine

[AAADiamond]

Hello everyone,

I started a 6G batch of Cherry wine last month using 3.5G of juice extracted from home grown Bing Cherries and 1 Gallon of Black Cherry organic juice with no preservatives combined with water and a couple of tea bags for mouth feel. Problem, when I transfered the wine to the secondary at 1.02 after starting er at 1.09 with Lavlin 71B yeast, after two days or so, I was getting a strong ethyl acetate or nail polish remover smell which continued through degassing.

I tried the wine two weeks ago and it tasted really bitter, quite bad, but tried it again today after it started clearing nicely and it tasted similar to Coffee with a hint of cherries. The nail polish smell is still there, although not anywhere as strong. Should I scrap this batch or would racking and sweetening as I planned help this smooth out over time? I know 71B produces esters, but hmm...Any discussion would be much appreciated!

 

[smokegrub]

I wouldn't trash it. Sometimes wines change dramatically with time.

 

[Wade E]

Never trash a wine unless you have at least given it 1 year. A splash racking could possibly rid your wine of it and a sweetening could also hide it.

 

[Waldo]

I agree with wade. Give it a good splash racking and see it it wont go away.

 

[AAADiamond]

Thanks for the input guys, I'll be splash racking over the weekend and hopefully saving 40 pounds of fruit work in the process.