I want to thank everyone for my Yeasty Taste answers, As it turns out it was probably an acid problem. I bought a new PH meter and found that the PH level in our wines was way off.
That being said, we have made 3 different Cab. Savs over the last 2 years. 1 was from a kit and it came out OK, not good, but certainly not bad.
We have also made 2 from juice and they were atrocious. Very light in color and the taste just wasn't good. Ive tried adjusting the acid which helped, added conditioner which helped, but in general neither was a drinkable wine. Could it be bad juice (we did think that we didn't get what we paid for) or else we don't know what could make it so light or taste that bad.
Its not vinegar, so it didn't spoil in either case, but both did taste very tart,actually a little sour and just 0 redeeming qualities.
Any Ideas?
That being said, we have made 3 different Cab. Savs over the last 2 years. 1 was from a kit and it came out OK, not good, but certainly not bad.
We have also made 2 from juice and they were atrocious. Very light in color and the taste just wasn't good. Ive tried adjusting the acid which helped, added conditioner which helped, but in general neither was a drinkable wine. Could it be bad juice (we did think that we didn't get what we paid for) or else we don't know what could make it so light or taste that bad.
Its not vinegar, so it didn't spoil in either case, but both did taste very tart,actually a little sour and just 0 redeeming qualities.
Any Ideas?