I am new to wine making but have already completed two kit batches and a third batch made from 5 gals of juice I was given as a gift. I followed the kit directions and juice recipe but was not completely happy with my results.
Batch 1 was Vinters Reserve Shiraz
Batch 2 was the juice experiment (recipe and juice were from Chalet Debonne, Maddison, OH)
Batch 3 was Vinters Reserve Pinot Noir.
My question/concern is although all three batches were good, they were not as smooths as I would like them to be. (All three wines have a bit of a sharp after-taste that I would like to get rid of in future batches.) I am not sure what I am did wrong, or what I need to do differently for future batches, to rid my wine of the after-taste. (By "sharp after-taste" I mean that it almost tastes like grape juice that sits in the refrigerator too long and begins to ferment.)
One last thing that may be of note. I am using an older 5 gal carboy and all three kits were 6 gal kits. However, my local wine shop said there should be but no overall impact to the recipe by using the smaller carboy other than disposing of the excess juice after primary fermentation.
I joined this forum in hopes of getting some good advice and hopefully learn from the community. Thanks for the support.
Batch 1 was Vinters Reserve Shiraz
Batch 2 was the juice experiment (recipe and juice were from Chalet Debonne, Maddison, OH)
Batch 3 was Vinters Reserve Pinot Noir.
My question/concern is although all three batches were good, they were not as smooths as I would like them to be. (All three wines have a bit of a sharp after-taste that I would like to get rid of in future batches.) I am not sure what I am did wrong, or what I need to do differently for future batches, to rid my wine of the after-taste. (By "sharp after-taste" I mean that it almost tastes like grape juice that sits in the refrigerator too long and begins to ferment.)
One last thing that may be of note. I am using an older 5 gal carboy and all three kits were 6 gal kits. However, my local wine shop said there should be but no overall impact to the recipe by using the smaller carboy other than disposing of the excess juice after primary fermentation.
I joined this forum in hopes of getting some good advice and hopefully learn from the community. Thanks for the support.