ReverendTenHigh
Well-Known Member
So I made a graf a few weeks back, maybe a month or so that went a little something like this
for 6 gallons i used
4 gallons cider (flash pasteurized no preservatives)
2 lbs munich
2 lbs pale
8 oz crystal 20
8 oz crystal 40
2 oz wheat
mashed @ 154 and added a half ounce of cascades for 1/2 hour of boil
pitched 2 liter starter of denny's fav 50.
OG was 1.052
Upon racking it was sitting @ 1.011, tasted awesome, just like I wanted but lacking the body I desired. I added 4 oz of maltodextrine during the racking. Also maybe important to add that it was not clearing at all so during the rack I added an amount of pectic enzyme necessary for 4 gallons of juice which miraculously cleared the whole thing in less than 12 hours. Crystal clear.
Beings that it was a six gallon batch and only 5 gallons fit in my secondary, i put the extra gallon in a 1 gallon carboy to give to a friend and have him force carb it.
I just got off the phone with him and he said its sour. Sure enough, I looked and have an infection growing on the top of the 5 gallons and it smells tart n tasty. I'm not the least bit dissapointed and actually can't sleep because of excitement. Both him and his wife said its good, very slight funk with noticeable cherry tartness. I'm guessing I used some sour equipment on accident, or it picked it up from the pectic enzyme i just dumped in.
Anyway, whats the best way to handle this situation? I was thinking slamming it with campden or dosing it with some pot. metabisulfite, forcecarbing, then bottling. I've never used campden or pot metabisulfite but I have some of both. could someone school me on which would be better for this situation and how i should go about doing this or give me a better plan?
Thanks in advance, all feedback, thoughts, and suggestions are appreciated!
for 6 gallons i used
4 gallons cider (flash pasteurized no preservatives)
2 lbs munich
2 lbs pale
8 oz crystal 20
8 oz crystal 40
2 oz wheat
mashed @ 154 and added a half ounce of cascades for 1/2 hour of boil
pitched 2 liter starter of denny's fav 50.
OG was 1.052
Upon racking it was sitting @ 1.011, tasted awesome, just like I wanted but lacking the body I desired. I added 4 oz of maltodextrine during the racking. Also maybe important to add that it was not clearing at all so during the rack I added an amount of pectic enzyme necessary for 4 gallons of juice which miraculously cleared the whole thing in less than 12 hours. Crystal clear.
Beings that it was a six gallon batch and only 5 gallons fit in my secondary, i put the extra gallon in a 1 gallon carboy to give to a friend and have him force carb it.
I just got off the phone with him and he said its sour. Sure enough, I looked and have an infection growing on the top of the 5 gallons and it smells tart n tasty. I'm not the least bit dissapointed and actually can't sleep because of excitement. Both him and his wife said its good, very slight funk with noticeable cherry tartness. I'm guessing I used some sour equipment on accident, or it picked it up from the pectic enzyme i just dumped in.
Anyway, whats the best way to handle this situation? I was thinking slamming it with campden or dosing it with some pot. metabisulfite, forcecarbing, then bottling. I've never used campden or pot metabisulfite but I have some of both. could someone school me on which would be better for this situation and how i should go about doing this or give me a better plan?
Thanks in advance, all feedback, thoughts, and suggestions are appreciated!