I had the new batch of chhyang with friends. First response: overfermented because I've gotten lazy with not bottling them on time. The backsweetening helped a bunch, but not enough. To avoid the rank booze smell I must add sugar and stop ferment in 3 weeks. It's not bad, just a bit extra boozy and hot.
The batch with red rice yeast definitely tastes different. It's not necessarily good or bad, it's different. It's more sour, more uhh interesting. Can't quite define it. The color adds an interesting dimension to the drink, and sets up expectations on the drinker. It can be favourably compared to a less-mature rose.
The biggest lesson from this batch was not to be lazy to bottle my booze. Not a new discovery, though an important reminder about one of the more fun things I do!
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