If it’s not rotten egg, I don’t usually worry too much about it. Your sour could be nothing more than a mixture of young wine, KMeta fumes and CO2.
If it doesn’t smell “bad” and the wine looks healthy, I’d stay the course. Continue your EM. If you’re getting too nervous about it, cut your EM down to 5 weeks instead of 8. Rack and taste from there.
My money is on everything being fine.
If it doesn’t smell “bad” and the wine looks healthy, I’d stay the course. Continue your EM. If you’re getting too nervous about it, cut your EM down to 5 weeks instead of 8. Rack and taste from there.
My money is on everything being fine.
