Hi all,
I finally bottled my first wine a couple of weeks ago (the Estate Yamhill Pinot). Thinking that following the instructions and making a full 6 gallons would make for a thin pinot, I foolishly made it at only ~5.5 gallons.
The resulting wine has so much acid and general "flavor" that it is completely overpowering and has almost nothing resembling pinot character. It starts to wear on you after even a half glass or so.
However, when I added a bit of water to my glass I suddenly had a wine that was remarkably like oregon pinot, and was really quite enjoyable.
My plan is to determine the right ratio of water to wine and then pour out the appropriate amount from each bottle, replacing it with bottled water, and re-corking.
Does this strike anyone as a particularly bad idea?
I finally bottled my first wine a couple of weeks ago (the Estate Yamhill Pinot). Thinking that following the instructions and making a full 6 gallons would make for a thin pinot, I foolishly made it at only ~5.5 gallons.
The resulting wine has so much acid and general "flavor" that it is completely overpowering and has almost nothing resembling pinot character. It starts to wear on you after even a half glass or so.
However, when I added a bit of water to my glass I suddenly had a wine that was remarkably like oregon pinot, and was really quite enjoyable.
My plan is to determine the right ratio of water to wine and then pour out the appropriate amount from each bottle, replacing it with bottled water, and re-corking.
Does this strike anyone as a particularly bad idea?