beerKT wrote:After the fruit fermented out I noticed an odd chemical aroma which was quite pungent. It reminds me of a smell from a dentist office.
"Dentist office", like band aid, medicinal, plastic ? Could be caused by wild yeast, sanitation issues? Make sure to filter water with carbon filter, use campden tablet to remove chloramines, use non chlorine based sanitizers, proper sparging.
Bottled: Gewurztraminer, Pinot Noir, Cabernet Sauvignon, 16B, 18B, 18E, 19B, 20, 21A, 23, 27
BEER, a mixture of malted grains, water, hops and yeast, that is transformed through the course of fermentation that transcends the simplicity of those basic ingredients, fundamentally into the drink of life.