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The wine tastes ok, no fried chicken. Maybe what I smelled was some residual so2 that was hanging out in the carboy. I only tasted a very small amount because it's a gallon jug and I don't want to leave a lot of headspace. The wine was started on 6/16. SG has not changed since fermentation ended, still hanging out at 1.002. It seems pretty clear at this point, maybe I'll add some potassium sorbate as insurance against more fermentation and bottle as is and will have an experiment and learning opportunity.

[QUOTE="Paulie vino, post: 896898, member: 50806"] The wine tastes ok, no fried chicken. Maybe what I smelled was some residual so2 that was hanging out in the carboy. I only tasted a very small amount because it's a gallon jug and I don't want to leave a lot of headspace. The wine was started on 6/16. SG has not changed since fermentation ended, still hanging out at 1.002. It seems pretty clear at this point, maybe I'll add some potassium sorbate as insurance against more fermentation and bottle as is and will have an experiment and learning opportunity. [/QUOTE]

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