Advice needed

[Elmo]

Hi everyone,

I was hoping somone my be able to give me a bit of advive regarding my cherry wine.

Its finished now so last night I decided to have little taste before I bottle it and its got a slightly funny aftertast and smell. Thinking back I seem to remember it had the smell at the beginning. Its very difficult to describe but I think it may have something to do with the fruit it smells and tastes a bit almost musty.

Its definately not vinegary and I don't think its chlorine related its not very strong but just not quite right. Does anyone have any idea what it might be I thought it might have been because it was very hot when i made it and maybe the fruit had started to turn when it was soaking???

ANy ideas how I can remove it and how I might prevent it in the future, I know charcoal can be used but what kind?? I assume activated charcoal like you would use in aquaria would be suitable but should I soak it with a campden tablet first to clean it?? Or do you think a campden tabley added to each demijon might do the trick.

Thanks in advance

[burnie]

Did you add pectic enzyme to the origional fermentation?it could be a lack a lack of acid,try adding citrus acid to a small quantity and try it before dosing the whole batch.Keep for about six months before drinking.Charcoal is not a method I have ever tried I was told it's a bit hit and miss,but same again try measuring a small amount first so you don't loose the lot.Failing that use it for cooking.

[NEWTO THE PLOT]

Hi elmo according to my book a musty flavour is proberly too young and not finished fermenting.siphon into a clean demi john seal with airlock leave in a warm place until worked itself out or it could have been left too long on the sediment it says to blend with a more powerful flavour or use it for cooking hope this has helped you.

[Elmo]

Thanks for the tips I am going to siphon a bit off and have a little experiment I'll let you know how I get on.

[Brewer-again]

musty smell/taste

I agree that the problem is probably due to being left with the dead yeast in the bottom of the jar for too long. Rack the wine as soon as possible, and test it for specific gravity, if it is not at full strength then add more sugar or fruit juice. As suggested before you could add to a very sweet wine or use it for cooking. It would be ideal for deglazing to make a sauce.