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  1. W

    Smooth front but astringent aftertaste

    Unfortunately seems like it oxidized not sure how it went from almost perfect 2 months ago to undrinkable. I really follow every practice each batch, perhaps when transfering wine to tanks exposed to too much I have one batch of wine that smells like matchstick like you mentioned, I must...
  2. W

    Smooth front but astringent aftertaste

    it's so clear so don't think it got oxidized. I was very careful with temperature and my stainless steel vat was filled to the top and sealed for 5 months. oxidation is always an issue but I'm not sure. my peach wines have been more susceptible than other wines and small batches I made...
  3. W

    Smooth front but astringent aftertaste

    Is there a way to reduce the acetyl aldehydes. is it caused by using too much kmeta?
  4. W

    Smooth front but astringent aftertaste

    I'm. just not sure it's tannins that are making the bitter aftertaste or if it's something else. I didn't add extra. tannins with only 30% white grapes the white wine wasn't astringent before adding it.
  5. W

    Smooth front but astringent aftertaste

    I have a peach mango Chardonnay aged about 6 months. it tastes wonderful in the mouth, perfect balance of fruity notes , sweetness and acidity but after taste is still sharp and astringent. tannins don't seem too strong not sure why it is only after taste and not when wine is on the tongue...
  6. W

    Pepper Wine - Gochugaru - I'm going for it!

    I wonder if you tried roasting the peppers first and removing the char might reduce the bite for those that want less heat but that rich pepper flavor. in Korea driving in the country side it's great to see all b the chilis drying on the side of the roads. I'm. surprised you prefer the gochu...
  7. W

    Can I use canned fruit?

    If the peaches you canned them Nd didnt add preservatives like K sorbate, should. be perfect. but if cans of store bought peaches doubt they would ferrment well. I pit my peaches and freeze them tastes perfect. make sure you have some basic equipment before starting wine making, sanitizer...
  8. W

    Tea Wine

    I made 1kg of back tea, steap it for 20 minutes in 20+ liters of hot water.. will need some lemon juice or acid blend. add sugar to the right SG about 6kg should get to 12 to 14 percent. add raisins could also be nice or honey instead of sugar. yeast I used a mead yeast labeled PM, can...
  9. W

    Grape quality impacts the wine - or is it the process

    I do agree that the quality of the fruit will affect greatly. but i don't agree that only the best fruit can make a great wine, you can have a bad season and still make a high quality wine. there's always blending, adding flavors, and lots of tricks to build the layers to even a discerning...
  10. W

    Time to dump? Moldy?

    2 years for secondary fermentation? I. think you mean aging, I've never seen fermentation last that long. 6 months and racking is ok. but really 1 year don't need to rack unless it's really needed. but every few months dosing kmeta helps a little. check your bugs more regularly, did you...
  11. W

    The worst thing that could happen to a winemaker.

    Definitely sucks, I also am a chef and make perfumes, it was almost a month without full use of my olfactory senses. I had to retrain my nose. just take your time get well soon. you'll be ok in the long run
  12. W

    Adding campden before or after adding concentrate to water?

    Please use quality filtered or spring water. make your wine with best ingredients
  13. W

    A Tale of Two Raspberry Wines

    Both look beautiful, besides amount of fruit per gallon. any other differences, techniques, finings, or. aging. I personally use around 1 pound per liter found it perfect. are your berries very tart, the raspberries I. grew up with were much more tart and stronger flavor than the ones I...
  14. W

    SECONDARY ODD SEPERATION?

    Not sure why you'd add apple to raspberry, it's a perfect flavor on its own. raspberry cranberry maybe to give some tannins. why would you degass if it's still fermenting? also don't taste it until after racking. you'll just mislead your expectations. probably will be fine. add some...
  15. W

    Result of using bourbon barrel

    why use Bourbon barrel. I'd use my wine barrel for Bourbon but would think that the Bourbon would not add to delicate wine
  16. W

    Metallic taste

    as long as your tanks are truly stainless 304, is fine, they were clean, no oils or welding Marks, it wouldn't be the tanks fault.
  17. W

    Merlot from juice – how to proceed

    skins would have added depth but you have enough tannin. describe the mouth feel. strong ethanol but without other flavor wont be great. 1 if need body could add. some black tea, tobacco leaf, roasted walnut shells. smoked pecan shell. (only briefly) add 1 vanilla bean, add some citrus...
  18. W

    Cranberry pectin

    Looks like gross lees, pectin enzymes won't dissolve that. rack off, top up. and age it. 3 to 6. then taste. 6 months is perfectly fine to age cranberry wine. 1 year would be ok but not necessary. adjust sweetness, flavors, tannins ph etc after 6 months it may be perfect. bottle it once...
  19. W

    Cranberry wine recipe wanted.

    I. use 1+- pound per liter. so about 15 to 20 pounds per 5 gallons. but I. usually start with 6+ gallons after filtering and solids drop, will have around 5 gallons. basically taste the juice if strong fruit flavor then you'll be ok. if it's a weak light juice won't be a good. wine.
  20. W

    Bitter Chardonnay!

    only 1 month just let it sit rack it 2 or 3 times. over the next 4 to 6 months. don't add anything yet
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