WineXpert Smell!

[markb1983]

Hey everyone question for the masses. I added a can of blackberry purée to my wine expert Pinot Noir kit. It kinda smells funny. Kinda like surfer but not horrible. Ideas ?

 

[sour_grapes]

A few questions: What yeast are you using? Did you use yeast nutrient?

And what exactly DOES a surfer smell like, anyway?

 

[markb1983]

Not a strong smell but different, I guess I need help on correcting it. It's in the secondary fermentation phase

 

[KeystoneHomebrew]

That is usually a tell-tale indicator of struggling yeast. If you added it during secondary, that is where I would hang my hat. Otherwise, and this would go for adding to either primary fermentation or secondary, you are taxing the alcohol limits of the yeast, making it struggle.

Without knowing more, it would seem a small dose of nutrient and a packet of higher ABV tolerant yeast like Premier Cuvee would be in order.

 

[markb1983]

I added a can of blackberry purée during the primary fermentation. I let it ferment for a week. I racked it and it smelled off. Kinda lost what steps exactly to take

 

[markb1983]

It was a winexpert selection Pinot noir kit

 

[KeystoneHomebrew]

Did you take hydrometer readings to confirm fermentation has stopped?

More than likely the yeast is stressed. Also, was it one of the 3lb-ish cans of blackberry puree, or the big can that is designed to make a full batch of wine?

 

[markb1983]

It was a smaller can not a 96 oz

 

[KeystoneHomebrew]

Right away, I'd get a couple of tsp's of yeast nutrient in there. That'll help with the sulfur.

Keep an eye on the gravity, as you might need to introduce another strain of yeast to get to dryness (if you want it dry).

 

[markb1983]

This is right now

 

[markb1983]

Can I add some raisins to it now?

 

[markb1983]

I believe my gravity is fine right?

 

[Pumpkinman]

I'd get some yeast hulls, "Yeast Hulls are essentially dead yeast cells that absorb auto toxic yeast by-products that could be inhibiting your active yeast or ML culture from doing their job - finishing your fermentation"

 

[markb1983]

Pumpkin man, is that the same as yeast nutrient?

 

[markb1983]

what do you think about my specific gravity?

 

[sour_grapes]

Should we assume you don't recall which yeast you used?

It was a winexpert selection Pinot noir kit

Hmmm, odd. I am speculating that it probably used EC-1118. I am no expert, but wouldn't expect H2S out of that yeast.

what do you think about my specific gravity?

Looks fine. Looks about 0.994 or 0.996 from here? Probably close to done. See if you get the same reading 3 days in a row.

 

[SouthernChemist]

I doubt it's a nutrient issue (kits already contain added nutrients), but it could be something else that stressed the yeast out. At what S.G. did you add the fruit puree? They may not have enjoyed the sudden change in environment (you could have changed things a bit depending on how much you added). Based on that picture, it should be close to finishing if not already done. Double check it over the next few days to make sure it is unchanged.

In the end, I wouldn't worry.

 

[markb1983]

Since I added a cup and a half of raisins it seemed to mellow out. It's not horrible. My initial sg? Rookie mistake :/ I didn't take one.

It still seems to be fermenting. Every now and again I see bubbles coming in.

 

[dessertmaker]

Since I added a cup and a half of raisins it seemed to mellow out. It's not horrible. My initial sg? Rookie mistake :/ I didn't take one. It still seems to be fermenting. Every now and again I see bubbles coming in.

Bet that's some rocket fuel there.... Drink with caution. LoL! My friends loved my first wine. It came out 18% ABV. After the first glass they couldn't taste a dang thing.

 

[markb1983]

Well. Could I turn this into a port?