Smell during first fermentation

[madmatt]

Hi All,
You may see by my introduction I have started my first attemp at winemaking.
I am using a beaverdale kit, and the wine is bubbling away ferociously about 2 ft away from where I am typing this in the office.Temp is around 18.5 ambient, so expect the wine is around 20.5(Spot on, so im led to believe?)
My question is this, I was told the fermentation process gives off no smell, but my office has quite a hum to it now.Not even sure if I could call it pleasant.

Is this to be expected?

Regards

Matt

[Cellar_Rat]

Fermentation does have a 'grey' smell. Sometimes (not often with kits ) a carpet glue smell. Both OK.

Rotten eggs is not OK.

What sort of smell do you have ? Obviously a 5 gal kit will smell more that 1 gal.

[madmatt]

Hard to describe really.wouldnt say as bad as rotten eggs, but enough to keep the door closed and open the window for as much time as i can without lowering the temp too much.
With rotten eggs smell, i guess its where it goes 'off' and there will be a dirty scum?Since starting fermentation 2 days ago, I havent popped the lid, and dont intend to until transferring for 2nd fermentation.
What signs are there to show if the whole lot is ruined and needs to be binned?Any visible?
I feel I have doneeverything spot on so fay, so am not expecting any problems.Am just suprised at the smell, as my local brew shop told me there is no smell(I was considering fermentation at the back of a wardrobe!)Glad I didnt follow that through!

Matt
ps thanks for your quick reply

[Cellar_Rat]

Is it a 5 gal kit? I very much doubt all is ruined if it is still bubbling. Was there a sachet of nutrient with the kit ? Did you add it ?

Sorry about all the questions..

[Uncleboobot]

Hi Matt, I'm sure it's nothing to worry about. I've done 4or 5 Beaverdale kits now and there is an aroma when 1st fermenting. You've got no benchmark to any of this so it's not unusual to constantly worry that it's been ruined. If you followed the instructions closely it will be absolutely fine. Be patient and if it says to wait 3 days, try and wait 5. Before you know it you'll have a delicious wine in your glass :^>


Nil Ligitmo pro Cornurundum

[madmatt]

Thanks for the replies guys,

Cellar_Rat- The only additions to the grape juice was the oak chips and the yeast.

Uncleboobot- Phew, I was hoping someone would say the aroma is normal-as is the constant concern.The yeast was added on the 8th nov.when would you suggest the move to the carboy?Im thinking 13th/14th nov?Obviously I will do a hydrometer check first.

Matt

[lockwood1956]

fermentation does indeed have a unique smell, once you get used to it you will like it

regards
bob

[Uncleboobot]

Matt, my honest advice is to leave it longer, just to be sure. You will do it no harm whatsoever in doing so, but you risk transferring it before its ready if you follow the instructions to the absolute letter. Remember the instructions were written assuming perfect temperature conditions etc which I doubt your house is - temp. fluctuations etc. If it says ready within 2 weeks, aim for 3.

My first kit, the Chardonnay, was followed to the nth degree time wise and in my experience, it was not long enough. Many kits promise unrealistic timescales, which is just pure unadulterated marketing in full effect. Also, I've found that the kits benefit from a few months of ageing....if you can keep your hands off it that long!!!
My Chardonnay wasn't great, but subsequent kits which I took my time over have turned out much much nicer.



Nil Ligitmo pro Cornurundum

[NorthernWiner]

....my local brew shop told me there is no smell

Lol. I would say you were.... misinformed. You need always remember that fermentation is nothing more than controlled spoilage.

My wife likens the smell to baking fruit bread when things are progressing well. When things aren't progressing so well, you may occasionally get a whiff of something that's reminiscent of throwing out uneaten cabbage and eggs and then forgetting to take out the trash for a few days. When it's truly taken a turn for the worse, you will not want to be in the same room with it.

[madmatt]

Ok, thanks.
Can you honestly say these kit wines are as good as say a standard £5 tesco wine? My normal tipple, like many is whatever is on offer, to around the fiver mark, or 3 for 12 quid(but I avoid chenet) and my fave is chateaux neuf de pape that I treat myself to once or twice a year.
What can I honestly expect. Obviously my local shop told me this will make the equiv of £5 bottle, and you can make at home shop equiv of £30 for about £5 per bottle cost. Is this true or just sales banter?
Regards
Matt

[NorthernWiner]

I've never made a Beaverdale kit, so can't say specifically for that manufacturer. But having made many other kits, I find most of them to be somewhat the same.

If I'm being honest, I would say many of the white kits are quite good and comparable to "under ten" store wines. I never developed an affinity for red kits, although I made quite a few when I first started out. Maybe it's just my taste, but I think they are too light in body and often have a candy-ish flavor in their youth that sometimes (but not always) subsides with age.

I won't discount the value of kits when you are first starting, though. They're a great tool for learning the basics of fermentation and what to expect along the way. And yes, most will produce drinkable wine.

[madmatt]

Damn! That's just what I felt with the 'taster' bottle I had, not enough body being the main downer.
If that is the standard I will be very disappointed and amazed that homebrew red has any following at all!!
I am by no way a wine snob, as stated earlier I'm happy with 3 for 12 bottles but would expect with the enthusiasm show n
by fellow homebrewers if we can not at least match these cheaper wines for body and taste.

Am I expecting too much? My homebrew beer is at least as drinkable as any from a camra beer fest IMO

[lockwood1956]

Taste it again after 3 months, it will be quite different

regards
Bob

[madmatt]

Cheers bob, I'm still only 2 days in to fermentation, but just wondering what to expect. Don't want to aim too high, but hoping the result isn't a alcoholic ribena.

Fingers crossed

Matt

[lockwood1956]

There are some useful tweaks that improve the beaverdale kits a lot, biggest of which is to use a different yeast and throw the generic one that comes with the kit, you can also add some sultanas for body

RichardS did a beaverdale Rioja tweak a while back, it tasted great and he posted on here about it....will see if i can find it