Den_Uil
Junior
- Joined
- Oct 16, 2010
- Messages
- 1
- Reaction score
- 0
Hey guys/girls,
I started this year making my own wine. The rhubarb was a big succes, very nice.
Recently i attempted to make blackberry wine but the taste is sharp. Not that its awful but still i want to make a wine that is very smooth in taste.
Here are some specs from just before i bottled it:
Acidity 4,5gr/litre Tartaric acid equivalent
Density 1030gr/l (i added 32gr/l sugar to sweeten it up)
Is this sharp taste related to the fact that its a very young wine that hasn't aged yet? Or is there something else wrong?
Thanks a lot,
Robin
I started this year making my own wine. The rhubarb was a big succes, very nice.
Recently i attempted to make blackberry wine but the taste is sharp. Not that its awful but still i want to make a wine that is very smooth in taste.
Here are some specs from just before i bottled it:
Acidity 4,5gr/litre Tartaric acid equivalent
Density 1030gr/l (i added 32gr/l sugar to sweeten it up)
Is this sharp taste related to the fact that its a very young wine that hasn't aged yet? Or is there something else wrong?
Thanks a lot,
Robin