pokerinvite
Member
- Joined
- Jul 25, 2015
- Messages
- 41
- Reaction score
- 4
I left a batch of italian primitivo on the skins for almost a month and used RC-212 yeast. It's 4 months old and been in the bottle for 1 month. It tastes 'purple/grapey', full bodied, medium+ oak and has a sour twang on the finish. Not awful, but present.
Questions:
Questions:
- Is this flavour what's known as over extraction ?
- Will this mellow out with age?
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