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Am I Making Vinegar?

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Barrel Char Wood Products
FWEE,

Last year, I made 2 gallons of cyser using unpasteurized fresh squeezed apple juice. In one, I added cinnamon. This one had a faint chemically smell as well, while the straight one did not. I attributed it to the spice and let them sit. They now both smell delicious.

My advice, don't worry. Sounds like your have a strong fermentation that will give you good results.

Angus
 
Probably just the bread yeast asserting it's character in the fermentation. Take off a sample and see what it smells and looks like up close and personal like.

Cheers,

Oskaar
 
Relax and give it time. Its not unusual for anything fermenting to throw off bad odors. Be glad all that is coming out of the must.
 
Give it more time!

I had a Chai Mead that had a awkward teenage-y period for several months where it had a strong black rubber smell and a bit of a rubbery taste.

It aged out and now this mead induces swoons.

Hang in there!

Leonora
 
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Barrel Char Wood Products

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