Steep then brew...maybe

Welcome to the BA site, Ron. Your thread will be getting moved to the Homebrewing forum, so look for it there soon.

The sugary smell may be from unfermented sugars that may not yet be fermented, or maybe there are unfermentable sugars present. Based on your description, the fermentation process is probably past its peak and winding down (sometimes it happens quickly) but the only way to be sure where you stand is to take two hydrometer readings a couple days apart. If the second reading did not drop from the first reading, and both readings are close to what your recipe says the final gravity should be**, then fermentation is complete. However, it's always a good idea to allow the yeast to clean up behind themselves by waiting another 2-3 days before bottling. Did you get a hydrometer when you purchased your equipment?

** Since you modified your ingredients by adding potential other fermentable sugars, the recipe's predicted final gravity number may no longer be accurate, although it will still likely be close to what you can expect.

The calendar is not an accurate way to determine if fermentation is complete unless you become conservative and wait as long as necessary to be almost certain. Usually two weeks will be long enough as long as you confirm seeing the bubbling activity or krausen foam on the top of the wort.

Bottom line is, unless you have a hydrometer to actually measure the activity, I suggest that you wait another week.

 

If you could include some specifics on what ingredients came with the list and also the yeast, once you provide that it might be easier for one of us to help you out.

 

How To Brew by Palmer...or Radical Brewing by Mosher for a slightly more entertaining read

Welcome to the addiction

 

It is true that the most scientific way to go is with a hydrometer. Some home brewers have had long and happy home brewing careers using another method - a rough “calendar” for the beer COMBINED with secondary fermentation in a glass carboy or jug. When the time is right AND there are no tiny secondary fermentation bubbles, it’s bottling time, baby!

 

As to the smell, I have no clue. While I applaud your aggressive experimentation, I’m having a tough time picturing what this beer will taste like. Let us know!

 

Mesquite smoked barley is a base malt...this is the only enzymatic ingredient you have in that recipe... steep it thick and long (mash) to avoid starch and shortened shelf-life

 

Your day by day sounds about right for a basic beer to work itself through primary fermentation. Ignore it for at least two more before bottling it. The sweet smell could mean something haven't fermented out. It could mean. It's going to be sweet. Just because there is no airlock activity doesn't mean your yeast are complete with their work. WIth additional ingredients added. I'd ignore it for at least a week or two more before committing to bottling.
If you have the ability to capture a gravity reading. You'd be strongly advised in doing so yesterday. If not. Time, and taste are your next best friends. Leave it alone if it doesn't taste "right".

 

Just a precautionary note: it's not unheard of to safely bottle a beer after 8 days, but I think you are facing a modest risk of having over-carbonated bottles because of the uncertainty of whether fermentation was allowed to go all the way to the end. And now you've added priming sugar that will create additional CO2 pressure. I would test your first bottle after 5-6 days, and if it is already fully carbonated you'd be smart to chill down all of the rest of the bottles to stop fermentation and additional CO2 build-up. If you can't chill all of them, put them inside a container that can contain the beer if a cap pops off due to excess pressure, or worse, exploding bottles.

I'm not trying to worry you, I just want to provide some proactive advice of steps that you should take to prevent a possible mess if you get a hint of the bottles being over-carbed.

Enjoy your beer.

 

Taste maybe, if you know your style...but sight seems very problematic