fermenting #1 ferment processed....

[slingshot13]

here it is... 3L ferment  habs, onion, carrot, roasted garlic, raspberry, sea salt and Riesling wine

 
I went three months on the mash and processed

 
Hot fill and invert, best rack in the house.... wait..... that ain't right

 
 
Processed and on to the next....

 
 
I'm not super happy with the sauce...I'm sure it has to do with the wine that I had used for my brine. The end product has a very strong vinegar hit! It tastes like tabasco's ugly step sister..... Im not a fan of that taste.
 
what would you guys do to cut the vinegar taste??
 
sorry for any neck pain!!
 

 

[beerbreath81]

If were me I would take 1 bottle and experiment by adding sugar till your satisfied. If successful, reprocess all.

 

[Roguejim]

here it is... 3L ferment  habs, onion, carrot, roasted garlic, raspberry, sea salt and Riesling wine

20141031_234723.jpg
 
I went three months on the mash and processed

20150119_232215.jpg
 
Hot fill and invert, best rack in the house.... wait..... that ain't right

20150120_012756.jpg
 
Processed and on to the next....

20150120_023144.jpg
 
 
I'm not super happy with the sauce...I'm sure it has to do with the wine that I had used for my brine. The end product has a very strong vinegar hit! It tastes like tabasco's ugly step sister..... Im not a fan of that taste.
 
what would you guys do to cut the vinegar taste??
 
sorry for any neck pain!!
 

 
Thanks for the honest assessment.  One guy told me that wine would not affect the flavor, but I still didn't use any.  Any raspberry in the flavor?

 

[slingshot13]

 
Thanks for the honest assessment.  One guy told me that wine would not affect the flavor, but I still didn't use any.  Any raspberry in the flavor?

I can't say that its the wine because it is my first ferment.  I'm just assuming because if you ferment grapes you get wine.... if you keep it going you get vinegar. (I think that's how it works)  I can't taste the raspberry in the sauce but I can in the powder I made from the tailings.   I used the raspberry because I was told that it would naturally thicken the sauce