Landwaster
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- Feb 18, 2014
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A month or so ago we noticed that a few of the carboy airlocks had completely evaporated. Yesterday we went through all 10 carboys in preparation for bottling soon. We discovered that two (from different juice buckets) have this hint of vomit-like acidity. It's just enough to make them undrinkable. I did a quick search and the only thing I could find is that it could be butyric acid, which might be produced by a bacteria. That would lead me to believe that the two carboys had been contaminated when the airlocks dried up.
On a beer forum it's mentioned that brettamyces converts it into other more palatable substances, but obviously that's not a option in wine. There doesn't seem to be a lot of info out there.
Anyone have any ideas? I'll probably just let these two carboys sit for a while and see what happens.
On a beer forum it's mentioned that brettamyces converts it into other more palatable substances, but obviously that's not a option in wine. There doesn't seem to be a lot of info out there.
Anyone have any ideas? I'll probably just let these two carboys sit for a while and see what happens.