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Experiment gone wrong?? Should I ditch it and try again or be patient?
I am just a begineer, and for my second batch of wine I tried to experiment. I mixed two 1 gallon recipes, Peach and Raspberry. The only difference was the Peach had Tanning, and the Peach needed Energizer where as the Raspberry used Nutrient. I used a Lavalin K1 yeast. I removed the seeds and peeled the Peaches and put them in a fermenting bag with the raspberries. At one week I stopped the fermenting at about 13% with campden, didn't realized it had reached that high so quick. At two weeks it still has a strong smell like bad fruit and has a bitter taste. I don't see any white flakes floating on top, which i was told would be from a bacterial infection. Will this settle down over time or should i start it over? If I start it over any suggestions so this doen't happen again?
Patience...wine and mead typically take a bit longer to condition. I would rack it off of the fruit and let it sit for a couple months at least. During this time it will clear and mellow. I would hesitate to throw it out until you are absolutely sure its bad. BTW, you can use yeast nutrient and energizer together.
If it's fermented out to 13% already then transfer to secondary and get it off the fruit. It should mellow some once you do that. it may take a couple weeks. Sometimes what you think of as bitter might just be from the fruit. Plum skins leave a certain flavor on the back of the tongue. could be what's going on with your wine. does the wine seem too dry? if so you can sweeten it by adding sugar or canned juice. if using suger I would first add potassium sulfate to kill and yeast left so that it doesn't ferment the sugar off. add the potassium sulfate and wait a half an hour before adding the sugar. that can make a difference in balancng the wine out.
I usually bottle my wine 3 months after starting.
I use bread yeast to ferment. It ferments the wine dry pretty quickly. I then use the potassiun sulfate,then add the sugar. when I'm ready to bottle I add 1 campden tablet per gallon of wine then bottle.
works fine that way.
DC
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