I made 20 gallons of Chianti. It has fermented to dryness. The first racking took place in January and then a second in May. In May when I tasted it, it had a funny taste initially but the after taste was smooth and tasted just like Chianti. I am wondering if there is trapped gas affecting the taste or could I of put too much meta in the carboy when racking to affect the taste? I only put 1/4 teaspoon for 5 gallons. All of my other wines tasted good, it is the Chianti I am worried about. Maybe it just needs to age longer?
Any input would be greatly appreciated!
Any input would be greatly appreciated!
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