My first batch has a salty taste to it. It was in primary for 6 weeks and it has only been in the bottle for 2 weeks @ about 63*. I couldnt wait to try it though. It is hardly carbed at all. I think I need to bring it up out of the basement.
Has anyone had this salty taste before? It also still has sort of a sulphury smell to it as well. I am guessing it is just green.
I think next time I want more of a cider than a wine. Any suggestions?
Ed.....You're just the guy I wanted to hear from! So do you recognize the taste/smell I am referring to? Think it is just green?
I just moved it to one of the spare bedrooms on the first floor to raise the temp a little. Ill give it a month or so and give it another try.
Now if that damn Irish Red would hurry up!