I just racked my cherry plum wine into the secondary fermenter. We decided to take a taste and, ick, it's got a bile-like after taste. I'm assuming it's because it's so young. Smells fine. Anybody out there experienced this?
Bile, a.k.a, vomit. Gross. You're pretty lucky if you've never tossed up the contents of your stomach. Haha!Wish I could help but I never have tasted bile before so I don't have any sense of comparison.
Hmmmm. The plums were ripe but the skins were very tart. Could be an issue. I guess time will tell.I made a mustang wine that had what I called a bile/ throw up taste. I think it was because I picked too early making it way too acidic. I dumped it after a year. It was nasty. I'm no expert though.
Yes, I froze the whole fruit, mashed in into a pulp and strained it out so the fermentation was done just on the pulp, no skins or pits.Did you take the stones out of the fruits? They can leave a bad taste in the wine. I have found it will pretty well go away, but it takes a lot of time. Arne.
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