Yeasty Smell/Flavor

[FutureFarm]

We started our first batch of Dragon Blood 2 weeks ago. When SG was 1.000 we racked to glass carboy (Sunday). Racked off lees tonight and sampled. Wife says it smells and maybe tastes yeasty. I added k-meta and sorbate as we will sweeten before bottling. What is causing the yeasty taste? Will the k-meta solve the problem?

 

[Julie]

at 1.000 there is a good chance that it is not done fermenting, you really should wait until you are down to at least .996 before stabilizing. The yeasty taste could be because there is still yeast floating.

 

[Arne]

I know, I know, D.B. is supposed to be fast getting done. Problem is D.B. won't always know that. Have patience, let it finish, and sitting in bulk should help it disipate the oders. You should let it clear before you stabalize it. It will probably finish fermenting, but it will be pretty slow. Good luck with it, Arne.