Wine off-gassing smells like chemicals

[amateur_brewer_1]

So it's been sat in primary for a bit (see above). It currently has an odd orangey color to it, instead of the reddish color it used to have. Does this mean it's oxidized?

I tasted it and it's very, very dry and harsh tasting. Just bitter alcohol. I'm considering chucking a half cup of sugar in there to try and bring the gravity up a little...


One good thing it has going for it though is that if you can get past the harshness it does have a good strawberry flavor(no eggy taste or nail polish)

Might rack it to another fermenter too..

 

[FlamingoEmporium]

You can drink vinegar too.

 

[amateur_brewer_1]

You can drink vinegar too.

You can drink gasoline, though I wouldn't recommend it

 

[BigDaveK]

Strawberry wine leans more towards orangey than red. Not as much color there as you'd think - or hope. In other words, it's not necessarily oxidized. Ascorbic acid (vitamin c) is often used for oxidized wines. Never had to do it so I don't know the dosing.

Quite a bit of headspace. That might be something to address.

By your original post this wine is only 2 months old. It's a baby. If you wait another 3-4 months it should be crystal clear and beautiful and the flavors will change and improve.

I'm glad the nail polish is gone.

 

[BigDaveK]

You can drink vinegar too.

Shrub. There are some VERY good drinking vinegars out there. I've made shrub a couple times. Love it.
I may have to make some vinegar with my wine and then make some shrub.

 

[amateur_brewer_1]

Strawberry wine leans more towards orangey than red. Not as much color there as you'd think - or hope. In other words, it's not necessarily oxidized

Interesting, thanks. I don't really care about the color, was just worried about it.

Quite a bit of headspace. That might be something to address.

Yeah, maybe.... Might top it up

By your original post this wine is only 2 months old. It's a baby. If you wait another 3-4 months it should be crystal clear and beautiful and the flavors will change and improve.

Interesting. So I can look forward to trying it around xmas?

I'm glad the nail polish is gone.

Me too

 

[winemaker81]

Yeah, maybe.... Might top it up

Use a light tasting white. That much headspace in a gallon jug is highly likely to oxidize.

By the time you detect oxidation, it's too late for the wine.

 

[FlamingoEmporium]

You can drink gasoline, though I wouldn't recommend it

Used to siphon gas a lot when younger. It tastes terrible. Especially gas with lead

 

[Jovimaple]

Used to siphon gas a lot when younger. It tastes terrible. Especially gas with lead

That ... actually explains a lot.

 

[Rice_Guy]

Dominant oxidation issue, ,, The chemistry is that ethyl alcohol combines with oxygen to create acetaldehyde. For the average customer this is readily detected at low levels as a pleasing apple note. As the level increases it produces an OK apricot sharp note and at higher levels a burn in the back of the throat when swallowing.
Oxidation will spoil the flavor, ,, ie head space and lots of racking.

So it's been sat in primary for a bit (see above). It currently has an odd orangey color to it, instead of the reddish color it used to have. Does this mean it's oxidized
I tasted it and it's very, very dry and harsh tasting. Just bitter alcohol. I'm considering chucking a half cup of sugar in there to try and bring the gravity up a little...

color; the pigment is strawberries is a large enough particle that it falls out in the lees. Last year I put a percent aronia in to produce a stable red color. ,, There is a natural food advertisement out from raspberry producers, this again is a stable pigment. On a two month old wine you could squeeze the juice out of a pint of raspberry and copy grocery store color levels.
A two month old wine will ferment any added sugar and generate more CO2 which has a sharp, bitter flavor. The flavor is better if you degas which happens naturally with time. To safely add sugar to a two or even six month old wine sorbate is added or folks in the cider industry pasteurize the beverage.

Patience!

 

[wetneck]

Im no expert but ive made 2 batches of strawberry (still fermenting) and both smelled worse than anything else while fermenting. Kind of a meat smell. One batch was made with actual local grown strawberries and the other is from bacardi daiquiri mixers. Both had a very similar and unpleasant smell at first.