Well, my first batch of Blackberry which began on 1/13/13 has been in bottles for about 2 weeks now. We tasted a bottle last night and the berry flavor is really good; however, there is a trace amount of yeast flavor. I'm sure that we racked the wine at least four times and it was at the correct SG for 3 days before we degas, cleared and racked once again prior to bottling. Not sure if this is normal and will subside over time in the bottle?
I'm working on my second batch now - Pomegranate - hoping to eliminate some of the yeast taste. Any suggestions would be greatly appreciated.
Other than that -- getting ready to start a third batch very shortly - going to be my first cab aged in oak barrel which is on the way.
I'm working on my second batch now - Pomegranate - hoping to eliminate some of the yeast taste. Any suggestions would be greatly appreciated.
Other than that -- getting ready to start a third batch very shortly - going to be my first cab aged in oak barrel which is on the way.