New wine does smell like new wine. No getting around that. To long time
wine makers it smells good. To others it may smell bad. BUT, I never
bottle untill the wine is absolutely clear, tastes good, and smells good.
If it smells or tastes yeasty then it probably is yeasty and you do not want
old yeast rotting in you wine bottle. Leave it in the secondary untill it
is ready to bottle. For me that is usually for 6 months to 1 year. But
sometimes I will force clear and bottle a younger wine.

Ray

"Alan Smithee" > wrote in message
news:bWsBh.1022568$5R2.732391@pd7urf3no...
> OK. I'm out of the pail and into the carboy. In ten days I'll add
> sulfites.
> Potassium and Sorbate.
> Put some of the hose dregs of my Shiraz kit in a wine glass to observe and
> study. Uggg. That smell. New wine?! I think this is what I thought was the
> "sulfite" smell. Now, upon reflection, it really may be only
> new-yeasty-wine
> smell. Am I correct? This was the haunting smell which was in bottle after
> bottle of one of my relative's wine making attempts. Really, it put me off
> home made wine. His anyway. Was this just "wine before it's time"? I by
> contrast am not impatient. Can I benefit by leaving the wine in the
> secondary for a longer period of time? Where can I use time as tool to
> improve my wine prior to bottling? Thx.
>
>
>