Polarhug
Senior Member
- Joined
- Apr 24, 2012
- Messages
- 200
- Reaction score
- 37
I don't have my exact recipe here with me at work but I'll see what I can remember:
December 1st batch started what I thought would be a Tropical Riesling Clone. Hah! That will teach me to think I know anything about trying to clone a wine!
3 Gal Batch
White Niagara Grape Juice
Welches Mango & Passionfruit Cooler
Apricot Nectar
8oz golden raisins
3lbs ripe bananas for body
SG was 1.090, it finished dry. Acid at 7.0
At the end of fermentation it tasted exactly like dry chardonnay. But very very tart and lemony. OK, I can reroute myself... lets experiment with a MLF Fermentation! Seemed like a good idea at the time
Added in the MLF as I knew it wouldn't go through this naturally with store bought ingredients. Waited 4 weeks until the tiny tiny bubbles dissipated. Very clear wine at this point.
Still tasted tart and like I was sucking on a lemon.
Ok, lets try cold stabilization!! Now it has been in the fridge for 5 weeks and the taste has not improved even a tiny bit. Tart, lemony.
What are my options to salvage this? Soooo at this point I can never backsweeten because of the MLF, correct? Mabye try aging on some oak for a long long while? Egg shells to pull out some of that pucker? What could I have done differently? Educate me wise ones, this one has me puzzled.
December 1st batch started what I thought would be a Tropical Riesling Clone. Hah! That will teach me to think I know anything about trying to clone a wine!
3 Gal Batch
White Niagara Grape Juice
Welches Mango & Passionfruit Cooler
Apricot Nectar
8oz golden raisins
3lbs ripe bananas for body
SG was 1.090, it finished dry. Acid at 7.0
At the end of fermentation it tasted exactly like dry chardonnay. But very very tart and lemony. OK, I can reroute myself... lets experiment with a MLF Fermentation! Seemed like a good idea at the time
Added in the MLF as I knew it wouldn't go through this naturally with store bought ingredients. Waited 4 weeks until the tiny tiny bubbles dissipated. Very clear wine at this point.
Still tasted tart and like I was sucking on a lemon.
Ok, lets try cold stabilization!! Now it has been in the fridge for 5 weeks and the taste has not improved even a tiny bit. Tart, lemony.
What are my options to salvage this? Soooo at this point I can never backsweeten because of the MLF, correct? Mabye try aging on some oak for a long long while? Egg shells to pull out some of that pucker? What could I have done differently? Educate me wise ones, this one has me puzzled.