OG approx. 1.90 on 01/22/16
D-47
Clover/sage honey
I have tried to be very meticulous in sanitation, but who knows
Today is the 4th day with no gravity change
using a refractometer and sean's calculator
SG 1.0057
hydrometer 1.001 -1.002
Airlock, even without a noticeable change in gravity for 4 days, seems to perk every 15-20 minutes.
Temp was maintained at approx. 66-67F until 2-3 days ago when I allowed it to come to room temp, now at 70-71F
4 days ago and prior, as gravity was dropping, I would see a fair amount (not excessive) light white dust floating on top before de-gassing, that has decreased to almost non-existent since gravity has stabilized.
There does not appear to be anything else floating, or otherwise, throughout.
I have been de-gassing daily and have noticed, for the last 2 days, a distinct sour funk (citrus or possibly green apple, I'm not positive) especially strong during de-gassing (previous alcohol smell is not noticeable since then, either) The citrus note is somewhat noticeable in flavor as well.
Prior to yesterday the smell was a bit yeasty, with a hint of honey and an obvious wine nose, without any noticeable citrus smell.
Should I continue to leave the must on the lees (could I have possibly over stressed my yeast at some point)...Should I just chill out and see if time will help?
I had planed to leave the must in the primary for at least 2 more weeks, de-gassing daily.
If I were to de-gass several/many times a day could this help?
Or should I just write this one off to experience and call it FUNK ME!
Traditional without any fruit, spices, etc. added
D-47
Clover/sage honey
I have tried to be very meticulous in sanitation, but who knows
Today is the 4th day with no gravity change
using a refractometer and sean's calculator
SG 1.0057
hydrometer 1.001 -1.002
Airlock, even without a noticeable change in gravity for 4 days, seems to perk every 15-20 minutes.
Temp was maintained at approx. 66-67F until 2-3 days ago when I allowed it to come to room temp, now at 70-71F
4 days ago and prior, as gravity was dropping, I would see a fair amount (not excessive) light white dust floating on top before de-gassing, that has decreased to almost non-existent since gravity has stabilized.
There does not appear to be anything else floating, or otherwise, throughout.
I have been de-gassing daily and have noticed, for the last 2 days, a distinct sour funk (citrus or possibly green apple, I'm not positive) especially strong during de-gassing (previous alcohol smell is not noticeable since then, either) The citrus note is somewhat noticeable in flavor as well.
Prior to yesterday the smell was a bit yeasty, with a hint of honey and an obvious wine nose, without any noticeable citrus smell.
Should I continue to leave the must on the lees (could I have possibly over stressed my yeast at some point)...Should I just chill out and see if time will help?
I had planed to leave the must in the primary for at least 2 more weeks, de-gassing daily.
If I were to de-gass several/many times a day could this help?
Or should I just write this one off to experience and call it FUNK ME!
Traditional without any fruit, spices, etc. added
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