'lo!
New user here. Just cooked up a 5l batch of cherry graff (100% handpicked sour cherries). Had some mash over after that and thought why not try let it ferment on its own.
Its been only four days but I'm really stunned how its turned out so far. I got some lacto I'm sure, some butter, but most of all *No cherry aroma whatsoever, instead I have a very full, rich banana smell mixed with a very slight acetone
.
Anyone had something similiar? And if so,, how did it turn out?
Regards
/Johan
New user here. Just cooked up a 5l batch of cherry graff (100% handpicked sour cherries). Had some mash over after that and thought why not try let it ferment on its own.
Its been only four days but I'm really stunned how its turned out so far. I got some lacto I'm sure, some butter, but most of all *No cherry aroma whatsoever, instead I have a very full, rich banana smell mixed with a very slight acetone
. Anyone had something similiar? And if so,, how did it turn out?
Regards
/Johan
