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- Jan 4, 2022
- Reaction score
- The Poconos
The last batch of Dragon Blood was fermenting in primary for 10 days. Fruits were in a mash bag and the bag was not tightened, just over the rim of the bucket. It was soaked with wine and exposed to air for those 10 days. I noticed a rotten smell of the wine when I racked to the secondary. Is there anything I can do now? Other batches I did were done with the sack tightened and submerged in wine. I didn’t have this problem with the rotten taste. It is not strong but can be easily noticed.