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teucer
12-22-2005, 01:58 AM
I bottled a gallon of tupelo traditional, fermented with sherry yeast, two months ago. I tasted some at the time and didn't notice any odd aftertaste, but when I opened a bottle just recently and tasted it with some friends, there was this faint aftertaste that I would describe as slightly smoky and slightly meaty; the vegetarian in the group, being more sensitive to such things than the rest of us, said it tasted like pork.

Any idea what's up with that?

Oskaar
12-22-2005, 04:40 AM
Sounds like a film/surface yeast infection to me. It has a distinct flavor and aroma.

Hope that helps,

Oskaar