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You don't mention specifics of sanitation in your description above, but you do mention the "warming" of some of the raw juice to desolve extra sugar. This implies that the rest of your raw juice was not warmed. Was all of the raw juice ever boiled to remove the natural yeast and other fawna from the skins? If not, your medium sherry might be the result ...


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I don't de-gas my wines. I age them for a year before bottling, and at that point in time, they do not feel carbonated when drinking. Of course, there's still CO2 in solution, but because it's reached equilibrium with the atmosphere, it doesn't spontaneous come out of solution as carbonation. Hence the wine doesn't feel carbonated. During the wine's ...


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I do not recommend freeze concentrating this brew. To do so would be quite dangerous. Freeze concentrating is iffy at the best of times, even when concentrating something that has brewed clean. What it does is concentrate everything (except water). Distilling (properly) will remove unhealthy brewing by-products like methanol and other organic chemicals. ...


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It does seem like your rapid staling could easily be due to oxygen exposure. To protect against this, you'd have to find a way to agitate it under an inert gas atmosphere (after primary is perfect since the head space in your fermenter is pure CO2, if you don't take lids or airlocks off). Otherwise you'll just be whipping/splashing/stirring air into the ...


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A cheesy smell usually means you have bacteria in your mash and they have access to oxygen. If this were a sour-mashed beer it would be considered a lost cause at this point. I don't know how this kit is supposed to work, but it's sounds like sanitation is the issue.


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The best thing you can do now is wait. Chances are the yeast are still actively metabolizing sugars, albeit a bit slower than earlier in the fermentation. Check it in a week, and if the gravity hasn't dropped significantly, consider pitching a fresh packet of yeast. What you don't want to do is bottle the wine now. If fermentation is, as I suspect, ...



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