Amandolin
Junior
- Joined
- Feb 28, 2019
- Messages
- 20
- Reaction score
- 2
I started a red wine blend from a kit a few months ago. I left it in the primary longer than was necessary but otherwise followed all the instructions. I’ve made at least 5 kit wines previously so while not an expert I feel like I avoided any rookie mistakes.
It’s been in the secondary carboy with airlock for about a month and as I’m racking it to a fresh carboy in preparation to bottle in a few weeks, it appears to have a brown tinge.
there is no reason for me to think it got exposed to air - the airlock and bung seemed fine and it’s been in a dark closet between 70 and 80*.
And it even still tastes like it has a bit of CO2 so if it was oxidized it should taste flat, right?
So should I be concerned about the brown color?
Should I just make up a homemade dark Cherry fpac to cover my sins just in case?![Zany face :zany_face: 🤪](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f92a.png)
It’s been in the secondary carboy with airlock for about a month and as I’m racking it to a fresh carboy in preparation to bottle in a few weeks, it appears to have a brown tinge.
there is no reason for me to think it got exposed to air - the airlock and bung seemed fine and it’s been in a dark closet between 70 and 80*.
And it even still tastes like it has a bit of CO2 so if it was oxidized it should taste flat, right?
So should I be concerned about the brown color?
Should I just make up a homemade dark Cherry fpac to cover my sins just in case?
![Zany face :zany_face: 🤪](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f92a.png)