Hi,
I was trying to start things up a little faster with sweet miso and had them for couple days with my koji in incubator. I think they went close to 40C at one point and then to make things worse I left the jars open by mistake overnight. Now they have a estery/alcohol almost solvent like smell to it. From beer making I know that oxidation at higher temps can do this.
Will this go away with time or is the batch ruined?
thanks