Hi JustJoe,If there is a nice big steak and abundant wine involved I will have my wake before I check out and you are all invited!
I have also heard 5 - 10 years for chokecherry to be good. I am in year 3 and it is still pretty bad. I finished the last bottle that I tried but only because I hate to waste wine, even poor wine.Hi JustJoe,
I made some chokecherry wine this year and was looking for a recipe, ended up finding one calling for golden raisins. Of course, I had no golden raisins at home so I tried it with regular raisins. Not sure if it will turn out, its been racked once and is chilling yet. I haven't tried it for flavor. I have heard that chokecherry wines taste good at five years, great at 10 years!! Oh my! I am thinking of letting it chill a while yet, sweeten a bit, then bottle and watch it age. Also thanks to Arne for the advice on 3-4 lbs of fruit per gallon batch. I did a 6.2 lb 2 gallon batch so I think I'm ok in the over fruit department.
Makes you feel kind of weird drinking it when it’s bad, at least me anyway. I agree though, after all the effort, don’t want to throw it out. Patience, patience! What do you think about adding the regular raisins to the chokecherry?I have also heard 5 - 10 years for chokecherry to be good. I am in year 3 and it is still pretty bad. I finished the last bottle that I tried but only because I hate to waste wine, even poor wine.
Thanks!! I hope it turns out ok, we'll see in 5 or 10!!Adding the raisins gives you some of the good features of grapes in your wine like tannin and color, etc. If you were making a "white" wine (my rhubarb wine is nearly white) you would not want to use regular raisins but in a chokecherry a little color will be fine.
Elderberry is a low aroma, tannic/bitter flavor which I like in concord juice at about 25%. You are mixing two fairly tannic/bitter fruits. If theory is correct the tannins will complex creating larger molecules which eventually fall out of solution much the same as a high tannin red grape wine. Your “some kind of metal” sounds like astringent to me. Astringent is one of the tannin flavors so it should decrease with time. “Tasting like dirt”, wow that’s an interesting description.1 year after bottling tried one bottle and was very disappointed. Tasted like dirt or some kind of metal. After a couple of tastes, the bottle was dumped, Hope it gets a lot better with aging but not really expecting much. . . . . I could find only 6 pounds of chokecherries so it was more elderberry wine than chokecherry but it still had some of that nasty taste that the 2019 had, Today it isn't bad. I am hopeful that in another year it will be good.
Time may be the answer. Open a bottle every six months or so, you'll see whether it's improving or not. You may be surprised at what you end up with.Thanks guys! The bad news is that it is already bottled. The good news is that I have enough room to store it. Now the question is will I live long enough to enjoy it . At least I have enough really good wild grape, rhubarb and blueberry to keep me happy til it's ready.
So it was in bulk for 10 years? . I’m not a patient man so I was steeling myself to wait a whole year for some of my wines to mature! After some months on this site I was thinking ok, I can hold out for two!Thanks for reminding me. It's 10 years old now and I've just tasted it again.
letting air on a wine will change it from a sweet alcohol to the acetaldehyde (oxidized ethyl alcohol) and may allow growth of vinegar producing Acetobacter. As a rule NEVER allow free access of oxygen to an alcohol solution.The 1st tasting was odd.. hitting the palate you could taste the pomegranate, then seconds after an odd after taste. I had to leave it for a couple of weeks with cheesecloth over it, and now it tastes really flat & unpleasant.
K.. let me see if I can describe this well enough from my notes:
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