Hello,
This is the first time making wine. I started with a bang in Sept
I started with 3-5 gallon juice pails of Pinot Grigio Regina Juice not a kit on Sept. 23 Went through the intial fermentation then racked to carboys on Oct 2 Made sure it was topped up and put on an airlock with water. On Nov 1 racked again and added sulfite. I have done nothing to them since then. I am just letting it clear on its own. The color looks more like a chardonnay then a pinot grigio. I have noticed very tiny bubbles coming to the top of the carboys so I decided to taste them yesterday. The wine was very fizzy when I put it in the glass swirled it a little and the fizz went away. But the taste was, the best word to use was BLAH. Most Pinots I drink are very crisp and a little acidic. This was neither. All 3 carboys pretty much tasted the same very non-descript. I was wondering if I should just leave them like this to clear more, will more time allow the taste to change for the better. Is there something I could add to them. I am trying to make my wines with as little chemical additives as possible. Any suggestions would be very helpful.
PS: I am also making 3-5 gallon carboys of Merlot and 6 gallon carboy of Grenache all from Regina juice pails. I am doing the same process as above and all four carboys taste delicious. I put oak in 1 merlot rasians in the other and nothing in the 3rd one or the grenache.
Thanks in advance,
Bryan
This is the first time making wine. I started with a bang in Sept
I started with 3-5 gallon juice pails of Pinot Grigio Regina Juice not a kit on Sept. 23 Went through the intial fermentation then racked to carboys on Oct 2 Made sure it was topped up and put on an airlock with water. On Nov 1 racked again and added sulfite. I have done nothing to them since then. I am just letting it clear on its own. The color looks more like a chardonnay then a pinot grigio. I have noticed very tiny bubbles coming to the top of the carboys so I decided to taste them yesterday. The wine was very fizzy when I put it in the glass swirled it a little and the fizz went away. But the taste was, the best word to use was BLAH. Most Pinots I drink are very crisp and a little acidic. This was neither. All 3 carboys pretty much tasted the same very non-descript. I was wondering if I should just leave them like this to clear more, will more time allow the taste to change for the better. Is there something I could add to them. I am trying to make my wines with as little chemical additives as possible. Any suggestions would be very helpful.
PS: I am also making 3-5 gallon carboys of Merlot and 6 gallon carboy of Grenache all from Regina juice pails. I am doing the same process as above and all four carboys taste delicious. I put oak in 1 merlot rasians in the other and nothing in the 3rd one or the grenache.
Thanks in advance,
Bryan
