rickbw
Novice
- Joined
- Aug 19, 2012
- Messages
- 13
- Reaction score
- 0
I know that I should not be worried about this based on the timing of my first attempts, but still wanted to ask the question. We are doing a Chardonnay and a Reisling. The Chardonnay was primary fermented (starting SG 1.08) for about a week and then moved to a secondary, it is a Selection International Australian Chardonnay and the instructions were to stir the lees and then add the stabilzer, etc. We let it sit for another day or so after stirring and then moved it to another carboy and topped it up with a store bought (cheap) Chardonnay so that it was 2 inches from the top of the carboy. (also note we used the allinonewinepump to degass as we racked) - it has now sat in the carboy for another week and has cleared considerably (looks nice!). We did a quick taste test last nite and it had an extremely bitter taste and somewhat od an off smell. Is this normal? Will the bitterness and the off smell go away over time? And if so, what should my timing be? BTW, the finished SG was .99
The Reisling was a (cheapo $41) Vino Italiano from Amazon that we figured was worth just trying to see what the quality would be for 1/3 the cost of the Chardonnay. Anyway, it primary fermented for a week and is now in the secondary for 4 days and appears to have stopped fermenting (very similar starting and finishing SG as the Chardonnay) and when we taste tested it last nite it also was very bitter, but no off smell. Is this also normal at this stage of the process?
The Reisling was a (cheapo $41) Vino Italiano from Amazon that we figured was worth just trying to see what the quality would be for 1/3 the cost of the Chardonnay. Anyway, it primary fermented for a week and is now in the secondary for 4 days and appears to have stopped fermenting (very similar starting and finishing SG as the Chardonnay) and when we taste tested it last nite it also was very bitter, but no off smell. Is this also normal at this stage of the process?