mythbustingpyro
Well-Known Member
I started a batch of the potato wine from the wine recipe database. Its a 3 gallon batch (in a 5 gallon bucket). I let it had to let it cool overnight before pitching the yeast, and didn't get to it for a couple days. When I picked up the lid it had an inch or two layer of foam and smelled kinda sour. I pitched a packet of 71B anyways and it lost the sour smell a few days later.
I don't know where I could have gotten an infection, I starsan-ed everything. The only thing that didn't go according to plan is that the strainer fell into bucket on one of my pours and a few potato slices fell in (I got all but 2-3 back out)
Would you dump it? My cost analysis I do on every brew only puts it at costing $11 for the 3 gallons, but its going to be tying up my last 5gal fermenter for a while.
My last ferment in this bucket was a Rice Wine if its relevant.
I don't know where I could have gotten an infection, I starsan-ed everything. The only thing that didn't go according to plan is that the strainer fell into bucket on one of my pours and a few potato slices fell in (I got all but 2-3 back out)
Would you dump it? My cost analysis I do on every brew only puts it at costing $11 for the 3 gallons, but its going to be tying up my last 5gal fermenter for a while.
My last ferment in this bucket was a Rice Wine if its relevant.