Bitterness?
I stopped by the cellar just now.
- Sugar at 7 Brix. it is almost done. I should press tomorrow.
- Temp at 78F. So it never got as warm as I wanted, but not too bad.
- I think I smelled some H2S. I put in the 2nd half of the FermaidK. It should have gone in at 15 Brix. I missed it!
- In tasting in a seperate jar, I got no H2S. Just very yeast must. But there was a distinct bitterness and noticeable tannins. I don’t know if any of this is going to dissipate. I hope so, as it won’t be drinkable if it doesn’t!