Originally Posted by Clifton
The tartness should mellow with time. 10 days is a little too early for the sour to have come from a contamination (in my opinion). Is this your first batch of Graff?
It is, ... I'm obviously worried about the situation with the airlock and open ferment.. I racked to secondary and lowered the temp a few degrees, but it was really sour.
BTW, thanks Clifton. I will try it again in another 10 days and report back..