I totally screwed up a 5 gallon batch, I used HORRIBLE tap water instead of my spring water.
The mead is only 2 weeks and 4 days old, but this isn't my first brew, and all I can taste AND smell is Fusel. The permanent marker, Rocket fuel thing
Will tap water that, literally, tastes worse than your local swimming pool (heavy chlorine and chloramine) cause yeast to strain and produce more Fusel than Ethanol?
Thanks,
Jonas
*Edit* As a side note, Amazingly there is almost NO carbonation in the glass despite a Vigorous fermentation which also leads me to believe the yeast were strained by the chemicals. The fermentation temperature was only 66 - 68 degrees, optimal temps.
The mead is only 2 weeks and 4 days old, but this isn't my first brew, and all I can taste AND smell is Fusel. The permanent marker, Rocket fuel thing
Will tap water that, literally, tastes worse than your local swimming pool (heavy chlorine and chloramine) cause yeast to strain and produce more Fusel than Ethanol?
Thanks,
Jonas
*Edit* As a side note, Amazingly there is almost NO carbonation in the glass despite a Vigorous fermentation which also leads me to believe the yeast were strained by the chemicals. The fermentation temperature was only 66 - 68 degrees, optimal temps.