- Thread starter
- #5,831
Ya lol I gathered that...
Bee, I'm wondering where the acetone smell is coming from though? The high protein content?
Now, that I could not tell you as I've never experienced it. Sites on wine making and such state the acetone smell is from a too hot fermentation...the excess proteins/carbs could very well make yours a very "hot" fermentation along with warmer ambient temps. They also say it's just the process of the acetobacter metabolism causing the smell.
Here's another little blurb or two on acetone smells and off flavors...
Quote:
Quote:
Quote: