Black Sheep Best Port

[DaveyT]

Hello
I've got what is meant to be a Black Sheep Best Bitter but it has an over-whelming smell and taste of port/sweet wine/raisins.
It was fermented for two weeks, then put into a secondary with gelatine for a week, then bottled. The characteristics were not present when I transferred it from the primary to the secondary vessels, but were when I bottled it. It's the first time I've used gelatine.
Any ideas? I can tell that beneath the off taste there is a very good beer lurking. Will it go away? Can I drink it without it making me loco? I've had 330ml and can still type. It's been in the bottles for four weeks and doesn't seem any weaker than when it went into them.

All suggestions appreciated.
Thanks
DaveyT

[DaveyT]

I've got a theory...
I remember when I was transfering to the secondary I had problems with a dripping tap. I stuck both hands into the brew so that it went up my forearms which I hadn't sanatised.
Would this be a possible culprit? At the time I remember thinking the beer would be pretty resilient as the alcohol would've been present. Was this too optimistic?

[EoinMag]

That could be oxidisation and could be infection. Not looking good in any case.

[DaveyT]

Thanks EoinMag. Looked into both of those and think I know what happened.
Charlie Papazian provided another clue, saying too much headspace could turn things 'sherry-like'. I've been scaling down to 12l brews but still using my 25l FVs. The primary was alright but it turned while in the secondary. I reckon the carbon dioxide 'head' present in the primary wasn't in the secondary allowing the beer to come into contact with all the oxygen in the headspace.
Live and learn, like.