Woodbee
Senior Member
- Joined
- Feb 2, 2009
- Messages
- 274
- Reaction score
- 1
Howdy all.
I have ten gallons of Elderflower sitting in a couple of carboys clearing. It was started on 6/13/10. I used 2 liters of blossoms, 1 pound of golden raisins and 9.3 lbs of sugar in each of two primaries. The chems. were as follows 5 campten tabs,1 tsp acid blend,5 tsp nutrient and 2 tsp peptic enzyme. I didn't seem to write down my starting SG. I was shooting for between 11%-12% abv. I had a good even ferment down to a SG of .995. In one batch I used 1118 champagne yeast and in the other it was D-47. Both batches have been degassed and on the second racking. The acid level tests out at .65%. And the ABV is 11.3%
The problem is that it really tastes kind of Blaa. I wish that I had the words to describe it better. It indeed tastes like wine, smells like wine and indeed has a wine kick to it. It is very disappointing at this time. There is no sharpness or flavor to it. Just kind of flat.
Is .65% on my acid proper? If not, which acid would you all recommend. Luc lists this wine as one of his favorites. I am underwhelmed. I have not done any stabilizing at this point. I have a few pounds of flowers frozen. And I was planning on making some Elderflower syrup for a F-pak. I just don't know what to expect from this stuff. The flavor really needs some help, drastically. After having such high expectations for this wine, I am discouraged. HELP
Brad
I have ten gallons of Elderflower sitting in a couple of carboys clearing. It was started on 6/13/10. I used 2 liters of blossoms, 1 pound of golden raisins and 9.3 lbs of sugar in each of two primaries. The chems. were as follows 5 campten tabs,1 tsp acid blend,5 tsp nutrient and 2 tsp peptic enzyme. I didn't seem to write down my starting SG. I was shooting for between 11%-12% abv. I had a good even ferment down to a SG of .995. In one batch I used 1118 champagne yeast and in the other it was D-47. Both batches have been degassed and on the second racking. The acid level tests out at .65%. And the ABV is 11.3%
The problem is that it really tastes kind of Blaa. I wish that I had the words to describe it better. It indeed tastes like wine, smells like wine and indeed has a wine kick to it. It is very disappointing at this time. There is no sharpness or flavor to it. Just kind of flat.
Is .65% on my acid proper? If not, which acid would you all recommend. Luc lists this wine as one of his favorites. I am underwhelmed. I have not done any stabilizing at this point. I have a few pounds of flowers frozen. And I was planning on making some Elderflower syrup for a F-pak. I just don't know what to expect from this stuff. The flavor really needs some help, drastically. After having such high expectations for this wine, I am discouraged. HELP
Brad