Thanks Joe.

Tastes Wierd too When I say fishy- I don't mean
fish-mongrel-meat-market fishy. I mean cooked cod smell. Hence my
really really confused state.

Could be a little H2S in there too.

I have 3 muscats going. 1 with EC118 (rather nice but lacking flavour)
and purchased a week prior to the other two. The two additional ones I
bought to experiment with- and both have that cooked- cod aftertaste.
Maybe it was on the lees too long- I guess I have quite a bit to
experiment with now.

If you want a taste I'll save you a vial

I'll email Clayton after the holiday.

Jason

Joe Sallustio wrote:
> Jason,
> Sounds weird. I think that acid can be formed from malolactic
> fermentation but at a pH that low it sounds like that might not be it.
>
> 71B does metabolize some malic but I use it on almost all my northern
> whites and never saw this. That it _tastes_ like fish is odd. I'm not
> sure this is an excess butyric acid issue. See if this link helps at
> all:
>
> http://www.beveragebusiness.com/bbco...nesto1202.html
>
> You can email Clayton Cone of Lallamand regarding 71B and this issue;
> he is a Lalvin yeast expert
>
> Joe
>
>
> > > > 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.