I bottled some peach wine tonight. I made it from peaches that grew in my grandfather's back yard which he had sprayed with sulphur (I think). I washed the peaches before I mashed/fermented them and I sulphited the must before adding the yeast. During fermentation, there were some awful sulphur smells going on, but every time I racked it, it tasted fine. I bottled it tonight and had about a pint left over so of course I drank it.
It smells pretty bad.... sour smelling, a hint of sulphur, and just not very appetizing at all. However, it taste just fine, pretty good even. I imagine with some aging it will taste very good. It's dry and tart and fruity and I like it a lot.
I wondering though, what's up with the smell... Has anyone experienced this before? Will it go away with aging? Is it left over sulphur spray and is that safe? Anyone know?
It smells pretty bad.... sour smelling, a hint of sulphur, and just not very appetizing at all. However, it taste just fine, pretty good even. I imagine with some aging it will taste very good. It's dry and tart and fruity and I like it a lot.
I wondering though, what's up with the smell... Has anyone experienced this before? Will it go away with aging? Is it left over sulphur spray and is that safe? Anyone know?