VCTFernandes
Well-Known Member
- Joined
- Feb 15, 2013
- Messages
- 62
- Reaction score
- 4
Hey guys, sorry about the title, but that's the only way I can describe how it tastes.
So, the whole story:
I began this batch on 03/25/2013 and it was made of:
Water + Honey to give an OG of 1.110 (final volume of 35 liters)
A big handful of raisins
1 packet of rehydrated 71B-1122
I used a staggered nutrient addition but had a hard time oxygenating as it's a really big/heavy carboy.
Fermentation started fine and kept going for a couple of days until it reached 1.030 and slowed down. It kept going really slow until 1.010 where it stopped for good. "Well, time to rack to secondary" I said to myself, 8 weeks after pitching. By then, it tasted very good, delicate and floral. Time went by and nasty flavors started appearing: a really strong yeasty character and something I can only describe as rotten. Fearing that it might have been autolysis, I racked again and stabilized.
Only today did I realize that the stopper on this carboy wasn't sealing it correctly, so yes, it was exposed to big amounts of oxygen
I ended up racking to smaller containers and locked them up.
I really need some help in determining what the heck is going on here...
Is it oxidized? Did my yeasties went autolytic? Will it age away? Should I open all the bottles and start selling vinegar?
So, the whole story:
I began this batch on 03/25/2013 and it was made of:
Water + Honey to give an OG of 1.110 (final volume of 35 liters)
A big handful of raisins
1 packet of rehydrated 71B-1122
I used a staggered nutrient addition but had a hard time oxygenating as it's a really big/heavy carboy.
Fermentation started fine and kept going for a couple of days until it reached 1.030 and slowed down. It kept going really slow until 1.010 where it stopped for good. "Well, time to rack to secondary" I said to myself, 8 weeks after pitching. By then, it tasted very good, delicate and floral. Time went by and nasty flavors started appearing: a really strong yeasty character and something I can only describe as rotten. Fearing that it might have been autolysis, I racked again and stabilized.
Only today did I realize that the stopper on this carboy wasn't sealing it correctly, so yes, it was exposed to big amounts of oxygen
I ended up racking to smaller containers and locked them up.
I really need some help in determining what the heck is going on here...
Is it oxidized? Did my yeasties went autolytic? Will it age away? Should I open all the bottles and start selling vinegar?