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I have no experience with “cork taint”, and no corks are involved but would contamination with TCP be a possibility? Might sort of taste like the description of it. The next time I taste it I will try to tell the musty taste has any resemblance to wet cardboard. How long would that take to show up? The last thing added was oak, ever heard of that being contaminated? Could it be in the skins or seeds and not show up until now?I am just throwing out ideas and trying to learn, but at this point it looks like I will be throwing out 6 gallons of wine also. Another couple of months will tell.
I have no experience with “cork taint”, and no corks are involved but would contamination with TCP be a possibility? Might sort of taste like the description of it. The next time I taste it I will try to tell the musty taste has any resemblance to wet cardboard. How long would that take to show up? The last thing added was oak, ever heard of that being contaminated? Could it be in the skins or seeds and not show up until now?
I am just throwing out ideas and trying to learn, but at this point it looks like I will be throwing out 6 gallons of wine also. Another couple of months will tell.
