- Feb 21, 2021
- Reaction score
- Northern California
@Rice_Guy, I'm not sure I have any data supporting a difference in flavor between the fruit of European and American cultivars. In my garden, the flowers are notably more fragrant on my European plants, but I haven't directly compared the fruit (because I didn't protect the American plants and the birds ate most of the fruit ). I think I saw at least one reference suggesting that the American cultivars are sweeter.
Regarding the dreaded green goo, I noticed a bit of this, but thankfully it wasn't a big deal for me, mostly just a ring of sticky green stuff in my primary. It came off pretty easily with some vegetable oil followed by Starsan. I included some grapes as part of my primary fermentation, so not sure if this helped. I'd be curious to know if this phenomenon relates to varietal, hardness of water, yeast or some other aspect of the fermentation process.