Kalaloch
Well-Known Member
- Joined
- Sep 10, 2017
- Messages
- 91
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I am making Jack Keller's Carrot "Whisky" Wine (middle name is Whisky because it has wheat in it) and all was good and happily fermenting for about 10 days and time to remove the solids (carrots) but stupidly I had not put the carrots I pureed into a bag so when I went to siphon the first time it was the thickness of wet mayonnaise. Needless to say nothing siphoned.
So then I stupidly decided to try to pour it all into a brewing grain bag (only bag I had) but the bag got loose (it was draped around the top of a big pot) and the carrot liquid dumped into the pot. Then to make thing even worse I got a regular strainer (like you use for draining spaghetti) and then poured the liquid into the strainer and let it drain down into a pot.
So obviously there was a hell of a lot of aeration going on. Should I throw it out? Normally I would just stick with it but this has to age for at least 1 year so I really don't want to be waiting and wasting more time on something that won't taste good.
So should I throw it out?
And also does someone has an article about aeration during fermentation they would recommend as I am puzzled how oxygen doesn't just just bubble back up and out of the wort or must. I would love a scientific explanation.
So then I stupidly decided to try to pour it all into a brewing grain bag (only bag I had) but the bag got loose (it was draped around the top of a big pot) and the carrot liquid dumped into the pot. Then to make thing even worse I got a regular strainer (like you use for draining spaghetti) and then poured the liquid into the strainer and let it drain down into a pot.
So obviously there was a hell of a lot of aeration going on. Should I throw it out? Normally I would just stick with it but this has to age for at least 1 year so I really don't want to be waiting and wasting more time on something that won't taste good.
So should I throw it out?
And also does someone has an article about aeration during fermentation they would recommend as I am puzzled how oxygen doesn't just just bubble back up and out of the wort or must. I would love a scientific explanation.