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Refer to John Palmer's How to Brew chapter on off flavors in beer. He discusses various off flavors that are common, what causes them, and possible corrections so you don't run into the same issues in future batches. Based on the fruity flavor, you may have ester or chlorophenol issues. The esters can produce the fruity flavors and typically result from ...


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I feel like when this happens to one of my brews, the yeast has created a lot of harsh tasting alcohol and combined with the fruit base, it's reminds me of cough syrup. The best thing I can recommend is to let the batch age. There's a good reason why wine can take years before it becomes a good wine.



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