First, like many here I slightly oversize my batches for topping up.
Second, I smell and taste everything - until today.
I smelled and tasted a 4 month old dandelion wine. Just meh, but it's young. Racked and added kmeta. Then I topped up from the extra jar WITHOUT smelling or tasting, about a cups worth. Then I got a whiff of a familiar smell - acetone. Definitely not vinegar. Of course my first thought was, "Dammit!" And my second thought was...well, more colorful. I didn't notice it earlier because I currently have a garlic cooking wine in primary and the basement smells like a garlic warehouse.
So, will 1 cup ruin a gallon or will it add an extra level of complex flavors?
Glad this happened! I've had such a long string of successes that I think I became a little cocky and complacent. Back down to earth.
Second, I smell and taste everything - until today.
I smelled and tasted a 4 month old dandelion wine. Just meh, but it's young. Racked and added kmeta. Then I topped up from the extra jar WITHOUT smelling or tasting, about a cups worth. Then I got a whiff of a familiar smell - acetone. Definitely not vinegar. Of course my first thought was, "Dammit!" And my second thought was...well, more colorful. I didn't notice it earlier because I currently have a garlic cooking wine in primary and the basement smells like a garlic warehouse.
So, will 1 cup ruin a gallon or will it add an extra level of complex flavors?
Glad this happened! I've had such a long string of successes that I think I became a little cocky and complacent. Back down to earth.