Posted 12 October 2009 - 11:41 AM
should i have the fermentation buckets sealed better with airlocks?
my last resort is to build a plastic sheet enclosure to act as a vapor/smell barrier.
Posted 12 October 2009 - 12:02 PM
It's not a bad smell, after all. And during active fermentation, the gas needs to be allowed to escape, so you don't want to seal your primary fermenters.
Tell your wife the smell will go away in a week or so . . . and maybe buy her a few more candles.
Posted 12 October 2009 - 12:13 PM
or better yet flowers. They smell good and in my experience, most SWMBO's love them.
Posted 12 October 2009 - 12:14 PM
6 gal 2009 Merlot from grapes (mlf done,bulk aging)
5 gal 2009 Chardonnay (mlf done, bulk aging)
6 gal 2009 Chardonnay (mlf, bulk aging) (walkers)
13 gal 2009 Merlot (mlf,bulk aging)
5 gal 2009 Cabernet Sauvignon (mlf,bulk aging)
6 gal 2009 Blackberry Isabella (bulk aging) (walkers)
6 gal 2009 Gewurztraimer (bulk aging) (walkers)
5 gal 2010 Cabernet Franc Late Harvest (primary)
5 gal 2010 Vidal Late Harvest (primary)
Posted 12 October 2009 - 12:17 PM
Maybe it's just a state of mind. Bake some bread!
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Author of The Homebuilt Winery
Posted 12 October 2009 - 07:09 PM
Posted 12 October 2009 - 08:03 PM
In order to know virtue, we must first acquaint ourselves with vice.
I raise my glass to ideas lost, on foggy nights, when no one listened - Jack Keller
Posted 12 October 2009 - 08:09 PM
64 - Heavy Body Apple Wine
63 - Tulip Wine
62 - Rose Petal Wine
61 - Lilac Wine
60 - Lilac Wine (with white grape concentrate)
59 - Twisted Mist Strawberry Margarita
58 - Strawberry Skeeter Pee
57 - Barolo/Merlot Skeeter Pee
56 - Blueberry/Elderberry Skeeter Pee
55 - Apple/Rhubarb/Pineapple
Posted 12 October 2009 - 08:26 PM
I think you do get used to it, it fades pretty fast, and once you get used to it, you will find your saliva will increase in volume whenever you smell it.
Posted 12 October 2009 - 09:41 PM
I had the same problem four or so years ago when I first moved my wine making stuff to the basement, the front of which is living space and opens to the rest of the house. I was able to completely eliminate the aroma from the primary by running a siphon hose from the primary to a makeshift airlock and another siphon hose from the airlock up to the flu junction of my water heater.
The best I remember: I fashioned the airlock from a 1 liter soda bottle. I punched two holes in the upper part with a pencil, filled it half full of water, tightened the lid, inserted the hose from the primary so it was under the water, and inserted the vent hose so it was on top of the water. (I pushed the small end of my racking cane through the grommet in the bucket lid and attached the hose to the long end)
Donít know what your setup is but I suppose you could also place the output hose under a range hood or crack a window enough to get it to the outside.
I didnít have to do this for long, the house was fairly new at the time and, after one of the cats peed in it and the dog followed accordingly, others in the household no longer found the fermentation aroma objectionable. Iím guessing youíll get use to it time.
Chief Wine Taster - My Wines
Winey Dog Wines
Posted 12 October 2009 - 10:04 PM
yup yup me too... my girls hate the smell in the house... I see it as good brew on the way...
6gal Cab port
8gal Chardonnay port
13gal "way too late to be picked, mix
Posted 12 October 2009 - 10:10 PM
Posted 12 October 2009 - 11:45 PM
It sure would be different! You'd love it even more! I've got 15 tons in the winery going right now and the smell (after the CO2 blows off) is delicious!
Sounds like the OP has some stinky ferments. I think I read someplace else that they are all natives. That might explain it.
Posted 13 October 2009 - 06:42 AM
Posted 13 October 2009 - 01:09 PM
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