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I was wondering why you gave up on Makers Mark? This is what I used and I can't taste any bourbon.

Little pressure release. I use iodophor to sanitize. As an experiment, I added a little more yeast to 2 bottles and recapped. Two weeks later and no difference.

Not too warm. I live in WA and my house never gets over 70. It started off very active in the primary, after 4 days, it went into the secondary for a week. It stopped bubbling altogether and it had three days of same hydrometer readings (1.014). I used DME as a primer. Just want to know if...

It's also been bottle for about 8 weeks now. I've been trying one every week since 3rd week.

It's bottled and it's sour like green apples. It also has a little sweet hint.

I tried a basic Hef, and it turned out sour. I've researched this and it sounds like acetaldehyde. I read that it might be able to be conditioned out. Has anyone ever had this? How long does it need to condition or should I just dump it? Thanks!