db1979 wrote:I think you're on the right track woodsy.
Salt ions (sodium or potassium) could be present from lower quality diluting water or maybe even from the oak especially if it's been charred.
ThePaterPiper wrote:db1979 wrote:I think you're on the right track woodsy.
Salt ions (sodium or potassium) could be present from lower quality diluting water or maybe even from the oak especially if it's been charred.
This might be the byproduct of over-doing the bicarbonate of soda bluc :think:
db1979 wrote:I don't think so, bicarb shouldn't end up in the product from the wash.
Woodsy71 wrote:db1979 wrote:I don't think so, bicarb shouldn't end up in the product from the wash.
Indeed.
I think knowing the abv will be key :smile:
ThePaterPiper wrote:What if the salts denatured the esters in the ferment? Just kicking the tin around trying to find a reason.
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