the_rayway
Always busy
- Joined
- Aug 3, 2012
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Today I was working on several of my country wines and meads. Mostly one gallon batches and a three gallon batch.
They are all made with different ingredients from bananas to raspberries, honeys to white sugar, teas and flowers. Different batches of chemicals used over the year, and different yeasts.
They are all within the one year mark as well. I'm using solid winemaking practices, sanitization, etc. etc.
Every single batch is bitter. I've tested with sweetening, acid blend, etc. and am finding it incredibly difficult to mask the flavour.
The only things in common are a) water, and b) youth. Anyone have any insight for me? It was a very depressing session
They are all made with different ingredients from bananas to raspberries, honeys to white sugar, teas and flowers. Different batches of chemicals used over the year, and different yeasts.
They are all within the one year mark as well. I'm using solid winemaking practices, sanitization, etc. etc.
Every single batch is bitter. I've tested with sweetening, acid blend, etc. and am finding it incredibly difficult to mask the flavour.
The only things in common are a) water, and b) youth. Anyone have any insight for me? It was a very depressing session