Bulk aging in too high temp
So some of you may have seen my original post about my wine all of a sudden tasting really acrid. I though this could have been from sitting on the isinglass too long but that stuff is nearly flavorless. The next idea I had is this.
I just moved into a new house and I put my 5 gal carboys into the laundry room. The furnace and water heater are also in here and it stays about 75F. Could going from about 68F to 75F in the bulk aging process have cause this nasty flavor? If so, is there a way to correct it, or has the damage been done?
Bourbon Oaked Raspberry Porter, Saison of the Sour Mash
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