No, it didn't smell bad. It had a strong smell of bananas, but nothing
bad. You may want to take a taste of your wine between rackings.
Sometimes that will tell how things are going. Generally, if it tastes
bad to start with, it won't taste better later. But you are right...
only time will tell.

As far as the kitchen being too warm, I wouldn't be too concerned.
Even as 70 - 80 degrees, the yeast will love it!

Steve
Lyncburg

On 11 Apr 2005 21:41:25 -0700, "tovaryn" > wrote:

>Hi Steve,
>
>Did it smell bad when you put it in the secondary?
>
>I'm hoping that smell passes. I'm concerned that the kitchen was too
>warm during the fermentation and I ruined it.
>
>Only time will tell. I'm not throwing it out any time soon.
>
>Cindie