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Well the liquid in the quart jar actually smelled foul, like something spoiled. I can tell you that will never happen again. If I haven't tasted to see how it is right now, then it won't get added. (Hard lesson) But it was really bad smelling. So while I added about 3 cups of the bad stuff to the 6 gallon carboy before realizing it was truly bad, maybe the ratio of bad to good wasn't enough to ruin it?

Anyway, I've tasted the current batch that is in bulk aging and it is not horrible. It just isn't that good, unlike the few other wines I produced. It's definitely not one of those wines that you go, "Oh that's good." It has that off flavor that hits you in the back of the throat, which I suspect is the direct result of the addition of that foul 3 cups. It might just be one that I cut my losses and dump it. But if there is any chance that in time it could work out the yuck, I'm okay with leaving it in bulk to see what happens. I'm guessing yours is still sitting in bulk waiting...

<blockquote data-quote="wbhutchins" data-source="post: 863413" data-attributes="member: 51676">Well the liquid in the quart jar actually smelled foul, like something spoiled. I can tell you that will never happen again. If I haven&#039;t tasted to see how it is right now, then it won&#039;t get added. (Hard lesson) But it was really bad smelling. So while I added about 3 cups of the bad stuff to the 6 gallon carboy before realizing it was truly bad, maybe the ratio of bad to good wasn&#039;t enough to ruin it? Anyway, I&#039;ve tasted the current batch that is in bulk aging and it is not horrible. It just isn&#039;t that good, unlike the few other wines I produced. It&#039;s definitely not one of those wines that you go, &quot;Oh that&#039;s good.&quot; It has that off flavor that hits you in the back of the throat, which I suspect is the direct result of the addition of that foul 3 cups. It might just be one that I cut my losses and dump it. But if there is any chance that in time it could work out the yuck, I&#039;m okay with leaving it in bulk to see what happens. I&#039;m guessing yours is still sitting in bulk waiting... <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile&nbsp; &nbsp; :)" loading="lazy" data-shortname=":)" /></blockquote>

[QUOTE="wbhutchins, post: 863413, member: 51676"] Well the liquid in the quart jar actually smelled foul, like something spoiled. I can tell you that will never happen again. If I haven't tasted to see how it is right now, then it won't get added. (Hard lesson) But it was really bad smelling. So while I added about 3 cups of the bad stuff to the 6 gallon carboy before realizing it was truly bad, maybe the ratio of bad to good wasn't enough to ruin it? Anyway, I've tasted the current batch that is in bulk aging and it is not horrible. It just isn't that good, unlike the few other wines I produced. It's definitely not one of those wines that you go, "Oh that's good." It has that off flavor that hits you in the back of the throat, which I suspect is the direct result of the addition of that foul 3 cups. It might just be one that I cut my losses and dump it. But if there is any chance that in time it could work out the yuck, I'm okay with leaving it in bulk to see what happens. I'm guessing yours is still sitting in bulk waiting... :) [/QUOTE]

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