what can i add to my high alcohol beer to make it less winey

Oh, and is there any problem with syphoning some off occasionally to taste it as well as check the gravity? I'm always worried about bacteria getting in.

Thanks,

Richard

I did the same thing with some triple bock beer I was brewing. The carbonation helps the flavor a bit. I don't have any other suggestions,

-gcitagh

After twenty days of fermenting, I'd say the chances of getting a bacteria infection are pretty slim. Especially in a high gravity beer where the amount of alcohol pretty much will kill off anything you might introduce. As for the winey taste; a high alcohol beer will take months or years of ageing. If it were mine I'd rack to secondary and put it in a cool dark place for about two months, bottle it and wait at least a month before I would expect it to taste good. High alcohol beers take a looong time, I've waited a year before.

Michael

So what your saying is that ageing is as important an aspect to homebrewing as bottling? Learn something new everyday.

-gcitagh

best idea is just have a free beer night and have buddies over to KILL it off anythig in the air is in your beer the mold on your bread should convince you of that. BY the way darling will you grab your swword and stab that thing running around on the bottom shelf of the fridge. sample is okay, if you sample 4 gallons worth.

think i agree, with the before last comment cool dark spot LLLLLLLLLLLLLOOOOOOONNG time. well if it didn't turn into vinegar, and ya wanna baby it, and not flush it, then cold and dark is the only option.

OR start a new one. so if i do bbq back ribs, should i improvise or use a receipe? beer reciepe or mine idea? we are all genius until we say "oh my gawd!"