I made a batch of pyment in September, 2003. I used 21# of crushed Concord grapes, 4# of honey and 2.5 quarts of water. I stirred, added 3 Campden tablets and let it sit overnight. The starting SG was 1.094. In the morning I added a packet of Pasteur Red yeast and let it ferment.
A week later, I pressed the mix and put into a jug with an airlock. Five months later, I racked the batch.
At ten months, I found the SG was 0.996 but it tasted thin and sharp, so I added 6 ounces of honey and 0.5 tsp of potassium sorbate. At eleven months, I bottled and noted a slightly sweet taste.
After eight years, I opened a bottle and noticed a strong aroma that I can only describe as vinyl. This pretty much goes away after a bit of airing but is still there as an after taste/aroma when drinking. The pyment is slightly cloudy. Other than the vinyl aroma, which is unusual but not distateful, the taste is wonderful.
Is the aroma I described a normal part of a pyment or did I do something wrong?
Paul
A week later, I pressed the mix and put into a jug with an airlock. Five months later, I racked the batch.
At ten months, I found the SG was 0.996 but it tasted thin and sharp, so I added 6 ounces of honey and 0.5 tsp of potassium sorbate. At eleven months, I bottled and noted a slightly sweet taste.
After eight years, I opened a bottle and noticed a strong aroma that I can only describe as vinyl. This pretty much goes away after a bit of airing but is still there as an after taste/aroma when drinking. The pyment is slightly cloudy. Other than the vinyl aroma, which is unusual but not distateful, the taste is wonderful.
Is the aroma I described a normal part of a pyment or did I do something wrong?
Paul