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Simon
 
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Default burnt match taste

Joe,
The best thing to do is look at adding nitrogen (DAP, amino acids etc) or
finding a yeast that has a low N requirement to stop this happening again...


Simon

Joe Giller wrote in message >...
>Thanks for all your great input. The flavor is more like this...you
>strike a match and you happen to have your nose close to the match and
>that first whiff of smoke is the smell/taste. You can kinda taste it in
>the back of your upper palate. Reason I ask is because I got grapes
>from the same vineyard this year but obviously don't want the same result.
>
>Thanks!
>
>Joe
>