Hi everyone,

I was hoping somone my be able to give me a bit of advive regarding my cherry wine.

Its finished now so last night I decided to have little taste before I bottle it and its got a slightly funny aftertast and smell. Thinking back I seem to remember it had the smell at the beginning. Its very difficult to describe but I think it may have something to do with the fruit it smells and tastes a bit almost musty.

Its definately not vinegary and I don't think its chlorine related its not very strong but just not quite right. Does anyone have any idea what it might be I thought it might have been because it was very hot when i made it and maybe the fruit had started to turn when it was soaking???

ANy ideas how I can remove it and how I might prevent it in the future, I know charcoal can be used but what kind?? I assume activated charcoal like you would use in aquaria would be suitable but should I soak it with a campden tablet first to clean it?? Or do you think a campden tabley added to each demijon might do the trick.

Thanks in advance