johncrobinson
Landlord.
Hi Kelper, In your post #20 I would say add some acid (citric/tartraric/malic) at least one heaped teaspoon per gallon.
If there is not enough acid during the fermentation you can end up with it tasting like cough medicine or glue.
I cant remember the exact name of the chemical involved,But its production during the fermentation is avoided by having sufficient acid.
If there is not enough acid during the fermentation you can end up with it tasting like cough medicine or glue.
I cant remember the exact name of the chemical involved,But its production during the fermentation is avoided by having sufficient acid.