Recent content by MPRIN42

I was reading an earlier post regarding the finish of kit wines. I make wine from juice buckets and have made some that are starting to come into their own. The one common factor that I am finding is that the wine from a recently opened bottle is sweet and very satisfying in flavor. As it is...

I was reading an earlier post regarding the finish of kit wines. I make wine from juice buckets and have made some that are starting to come into their own. The one common factor that I am finding is that the wine from a recently opened bottle is sweet and very satisfying in flavor. As it is...

Joe I actually did and do think of these things. We thought that we were being more careful this time than the first time. The room is the same, the temperature is fairly consistent between 68 and 70 degrees. The new wine that we started seems to be fine. I don't think that we did anything...

On the other note, this juice was very thin in comparison to what we are now using and the must was not really very heavy.

Joe Interesting enough, you and I are from the same neck of the woods. I was born and raised in Newfield, though I now live in Mantua I thought that possibly we could get together and you would be able to see, smell and taste what our problem is.

Rocky I get that adding raisins and grape packs help, and we are actually moving in that direction in the future. The grape juice itself should have adequate flavor in its own right and that has worked in the past and We don't understand how we could have been so wrong on all 3 of these juices...

Julie I added the Yeast approximately 24 hours after putting it in my wine room. It was the Red Star yeast. We then then let it ferment for about 2 weeks until the SV was Below 1.0. We then racked it into our Demijohns and put an air lock on and let it set for approx. 30 days. We racked again...

Has anyone ever experienced getting bad juice? We are on our third year of making wine. The first year we made a Cabernet, Sangiovese and a Merlot. All three came out acceptable, not perfect but very drinkable. Our next batches were Chilean Cabernet, Pinot Noir and a Malbec. We made all three...

We used the red star yeast, The PH levels were 2.99 on one and 3.1 on the other. Ive gotten the oldest one (2 yrs) to a 3.4 and the newer one (1 yr) which is still in the Demijohn to 3.6. As far as the taste, even with the adjusted Ph levels it still has a sour<acidy taste If you will. Tough to...

I want to thank everyone for my Yeasty Taste answers, As it turns out it was probably an acid problem. I bought a new PH meter and found that the PH level in our wines was way off. That being said, we have made 3 different Cab. Savs over the last 2 years. 1 was from a kit and it came out OK, not...

No we did not use yeast nutrient. We have had no problem getting our wines to ferment and to get below 1.0 SG

Its interesting that you say that, because yes we do get crystals. We originally thought young wine as well, but our wines with the biggest problem are 18 months to 2 years old. The cabernet that I discussed earlier was 1 year in the secondary and another bottled. That should have been...

I like the acid out of balance answer. As I stated earlier we are fairly new to this and I didn't start testing the PH and acid until recently. I did make what we thought was a bad batch of Cabernet, so instead of tossing it< I started experimenting and found that the PH was at 3.2. I added...

Arne, thats a great answer, but honestly the best way to handle that is to not share with our wives!::

Ive read all of the problems on your lists and though they seem to be very informative. none seem to fit the taste.It has been likened to a "young" wine.... does that help? As ive said yes I have found a solution which is really good, but the cause is what I would like to understand. Id also...