can you leave wine in the fermenter too long?

[gotbags-10]

So I started a 5g batch of DB exactly 2 weeks ago yesterday. I ended up up getting crazy buisy at work so I didn't end up racking off the lees until yesterday. It was below 1.0sg probably 5 days before then even. Can this pose a problem letting it sit in the fermenter too long? I guess my main reason for asking is that I tried a little taste of it yesterday when I racked and it was absolutely terrible. It tasted like yeast and rotten fruit. I had tasted it about halfway during fermenting and it tasted awesome then but not so much now. Maybe im just being paranoid. Hey I'm a rookie. Thanks for any input as always. Nick

 

[Runningwolf]

Get it racked and sulfite it. It is possible it oxidized or has H2S now. H2S you can fix, oxidation you can not.

 

[Runningwolf]

Was this under airlock or wide open?

 

[gotbags-10]

It had a lid on it but not snapped down until sg was about 1.10 then I snapped it down and put an airlock on. I just followed Dave's instructions. It mentioned not using the airlock at first. I did rack to a carboy yesterday with sorbate and kmetta and sparkolid per Dave's instructions


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[GreginND]

It should be fine. When it's that young it is full of dissolved CO2 that will help protect the wine. I would not go by the taste right now. Of course it will taste yeasty and like sour fruit without any sugar left.