Discussion in 'Kit Winemaking' started by Wayne Freeman, Nov 6, 2018.
What’s the pH? It might just need a little acidity to liven it up.
You do no most Rose' are non discripe how much strawberries did you use?
I've found that it takes time in the bottle to bring out the flavor.
How old is yours?
@ johnd - I'm going to test pH this weekend before doing anything else.
@joeswine - not a lot, like a quart or so. The wine is very young. What we tasted was only in the bottle a couple weeks. The wine was started two months ago.
Leave it alone walk away.walk away let time in a bottle do it's job.
It took this kit about a year to come around,a year, wine making sometimes takes time.
I try to make my Rose’ in the Spring and then drink it the following Spring and Summer. About 1 1/4 years in the bottle at that point. If I get lucky and loose a few bottles in the back of the closet, they may make it to 2 years old. Time to age is important, not sure if Rose’ can actually be aged to long and loose some of its taste? I did see a chart somewhere that listed wines that benefit from aging years and years, and those that should be consumed in 2 or 3 years.
This is my mistake, then. I was figuring this to be an early drinker - with no oak, concentrated juice out of the box, I figured we were looking at 3 months tops. It's okay, though. When I bottle the meritage blend, it will free up a 5-gal carboy. Letting it sit for another 6-8 months in bulk doesn't break my heart at all. Plus, time will work to clear the wine completely if it sits in the basement over the cold months like my Chardonnays did... both are beautiful - clear, fully degassed and tasting very well (and it looks like they'll be put into rotation in place of the Rose).
Still, I will test the pH of the Rose and give a report of what I'm tasting. I like to taste my wines earlier in the morning before my taste buds are clear (I don't know if that's a thing... but, it works for me).
What I tasted the other night wasn't crisp at all... it was kinda blah and flabby.
That's a rose' for you, you've done all you can let is rest follow up with in 8 mos.
So we’re going to go step by step, nice and slow...
We tasted the Rose last night and my impression is it’s nondescript... kinda blah. My wife says it’s got a bit of sour to it. We both agree it isn’t clear enough.
So, for the thing on which we agree, I hit it with pectic enzyme this morning first thing. It’s now lunch and the wine is already clearer than it was yesterday. We’ll leave it be for a week or so and see where that gets us.
After that we’ll taste again, see if converting that pectin did anything to the taste. My wife said she wouldn’t mind if this was a little off-dry instead of bone dry. Personally, I think she’d be happier with it being more crisp with brighter fruit. But, we’ll cogitate on how to get there at the next tasting. I’d hate to just drop some simple syrup in and take this in the wrong direction.
Mine is considerably younger than yours, but I'm not sure a little sugar AND acid wouldn't do the trick. Mine is finishing up secondary but is incredibly cloudy - sediment has already fallen quite a bit. I put some pectic enzyme in at primary, but will do a bit more here in another week or so when I move to the next step.
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