Really interested in your experience relating to an acetone smell & taste in wine which surfaced in a kit review on Cantina Pinot Grigio. I've been googling and see a lot of information about it but am hoping, by posting a specific thread on the matter, you might tell us about it and home made wine.
The Cantina which suffered from this really badly is a kit that is less than 23L. So I think it was in a 23L carboy for perhaps 2 weeks, racked after fermenting (but stabilized) with about 3L of headroom.
But I've noticed 'hints' of acetone in other brews.
How does it happen? Will more sulphite prevent it?
As you can read - I'm full of questions, I hope you have the patience to dump your knowledge and experience - it would, as always, be very much appreciated.