Just fermenting a batch i made last Friday. it's nearly down.
The problem i have is a noticeable smell (it's faded slightly) and taste of something i can't really put my finger on. It's slightly solvent, quite like a apricots or cherries. - Like a sort of concentrated fruit.
O.G - 10.52
Strong smell at 10.30
Milder at 10.16 ( Current Gravity ).
Looking through older posts - it points to esters.
I have a TC - 10 in a fridge and set it to 19 deg, but it's been creeping up around the 20-21 deg mark. - Do you think it might of been allot more in the fermenter itself?
I'm off on holiday on Saturday for a couple of weeks and just want to know others thoughts on what you would do -
1 - Chill it down and leave it for a couple of weeks
2 - Leave it at current Temp for a couple of weeks
3 - Transfer it into a secondary and do as above.
Cheers all in advance.
Jaycee
