ssschuerch
Junior
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- Apr 3, 2010
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We have started a 5-gallon batch of the Banana Spice wine featured in the purple book (Winemaker's Recipe Handbook). The recipe asks for 1 oz of cloves for a 1-gallon recipe. We decided to be conservative and only added 2 oz of whole cloves for the entire 5 gallons. We have just racked from the primary into the secondary, and the taste and smell of the cloves is overwhelming. Unpleasantly so. Any suggestions on how to temper the cloves and any ideas as to what we could have done wrong in this recipe? We had heard that it was a really good recipe.