Thanks James-

They started out just fine and have been under airlock since- wrapped
in a blanket.

It's odd I santized all the gear first and ONLY the muscats are showing
this problem- both the 71B and the Cote de Blanc. I'm wondering if
it's a bad batch. Everything else is fine (including the EC118 I
purchased a week earlier).

I brought the SO2 up to 60ppm and I'll do the pH tommorow.

Jason

James wrote:
> wrote:
>
> > Good afternoon-
> >
> > I am racking my Muscats and when I siphoned one off (get the mouthful)
> > it had an aftertaste- I'm reminded of when my wife cooked Cod in the
> > microwave.
> >
> > It's rather fishy tasting, the best I can describe it.
> >
> > I found this page when searching for fish smells-
> > http://www.honeycreek.us/winefaults.htm
> > and it faults Butyric acid bacteria infection.
> >
> > 1) Is there a way to stop this ? (SO2).
> > 2) Anyway to clean it up?
> >
> > 3) Where the **** did I get it from....
> >
> > Thanks in advance-
> >
> > Jason
> >
> If my memory serves me correctly 71B has the ability to metabolise malic
> acid to lactic acid. This would raise the pH. Muscat, particularly warm
> climate can have high pH which favours bacteria. Have you added SO2.I
> would add 50ppm straight away to start with. Check the pH, I bet it is
> about 4. Add a lot of acid if it is 4, like 5 grams per litre. Then
> chill to drop out the acid as bitatrate and get the acidity to an
> aceptable level, the add some sugar prior to bottling to balance the
> acidity, and sterile filter if possible though 0.45um membrane on the
> way to the bottle to make sure it is sterile and yeast free. Add 200ppm
> sorbate as well.
>
> Not sure if this will work to clean it up, but I suspect that your story
> is a good example of the importance of checking pH of the juice and
> wine, and always adjust early.
>
> Bacterial are every where, from the air, to your large intestine, and
> your nasal passages. Low pH in wine is bad for them, they do not like
> pH's less than 3.5.
>
> Good Luck,
>
> James.