News everybody!

Racked the first 1 gallon batch again to get it away from the things that I didn't like the looks of... Stole a little taste. It has certainly matured since the little taste I took at 2 weeks, but something about it seemed a bit... off somehow. Beth said it smelled and tasted of mold. I will have to look into things to try to do to save it if that is the case. Maybe it's a lost cause. If that is the case it would appear that I introduced something to it when racking it for secondary fermentation. Must be more careful and thorough with the sanitizing of the tools when we rack the big batch. Would be a shame to lose that one.

The 1 gallon batch was looking really good tho, nice and clear already.



The plan is to bottle this in a couple weeks and make another 1 gallon batch to use to top up at racking for secondary fermentation. I guess we'll see in a couple weeks how it is.

ETA: According to people on the internet, it's still way too early to tell how it will turn out. We could leave it in the jug for 6-9 months and then bottle it, or just bottle it in 2 weeks for aging and deal with a bit of sediment in the bottom.

The big batch will need some data along the way. Might be too late for an initial specific gravity reading, or maybe you take that when racking after primary fermentation? Will need more research.