Hi everyone,
I would really appreciate some feedback on making fruit wines in general. I have just started getting into this hobby and so far have made some mead (JAO, peach and sparkling gingermead) and a few fruit wines that are aging (banana, plum, orange).
The issue I have it that when I have tasted these wines when racking after fermenting to dryness , the wine has tasted, well, very dry and acidic!
It is hard to explain but the end product doesn't really have the flavour that I was expecting (at least at this point). I'm sure this is quite common for novices like me.
I used bakers yeast to make one wine (usually I use K1V or EC1118) - the orange wine - as a bit of an experiment. There was residual sweetness which i'm sure was due to the yeast reaching it's limit. The wine did have a bit of a yeasty flavour which you don't seem to get with wine yeasts and it is probably not an ideal way to end up with a sweet wine (stressed yeast = off flavours) and also quite hard to predict the level of residual sugars.
Most recipes that I have seen apart from skeeter pee don't mention stabilising and backsweetening after fermentation but i'm not sure if this is because it is just assumed that people will adjust to their own taste.
I know it is a personal thing, but how many people back sweeten (non-sparkling) fruit wines and how many leave as they are?
Also how common is it to use F-pacs to bring back some of the fruit flavour after fermentation?
Any advice is really appreciated, thanks.
I would really appreciate some feedback on making fruit wines in general. I have just started getting into this hobby and so far have made some mead (JAO, peach and sparkling gingermead) and a few fruit wines that are aging (banana, plum, orange).
The issue I have it that when I have tasted these wines when racking after fermenting to dryness , the wine has tasted, well, very dry and acidic!
It is hard to explain but the end product doesn't really have the flavour that I was expecting (at least at this point). I'm sure this is quite common for novices like me.
I used bakers yeast to make one wine (usually I use K1V or EC1118) - the orange wine - as a bit of an experiment. There was residual sweetness which i'm sure was due to the yeast reaching it's limit. The wine did have a bit of a yeasty flavour which you don't seem to get with wine yeasts and it is probably not an ideal way to end up with a sweet wine (stressed yeast = off flavours) and also quite hard to predict the level of residual sugars.
Most recipes that I have seen apart from skeeter pee don't mention stabilising and backsweetening after fermentation but i'm not sure if this is because it is just assumed that people will adjust to their own taste.
I know it is a personal thing, but how many people back sweeten (non-sparkling) fruit wines and how many leave as they are?
Also how common is it to use F-pacs to bring back some of the fruit flavour after fermentation?
Any advice is really appreciated, thanks.