Total volume of must in primary was 12.5 ltrs. In secondary was 10.5 ltrs. Now After the first transfer I have 9.5 ltrs.
There was over half inch layer of yeast in my secondary and I ended up transferring today. The sg reading was 1 and the wine is still visibly fermenting!!
The taste of the wine was horrible!! It tasted of alcohol (my mouth felt dry after tasting it) and hardly any orange flavor. I could smell the yeast all the way! Also feel that the acidity is low in the wine and there is some mild bitterness and a sharp burning plain soda taste. Yes!! it tasted like alcoholic no sugar soda but way stronger.
I didnt have a bottle to rack some of this and ended up blending my about to oxidase grape wine. After the blending I could kind of get some amount of the orange flavor. The blended wine seemed like it was a better product!!
I am not sure why I feel no acidity in this wine? Should acid be added to citrus wine? If adding lemon juice, how many spoons at a time for a 10ltr batch?
Should I do anything or should I simply wait?
My recipie
Boiling water was added to Oranges and Raisins. Sulphited in secondary.
totally used 31 oranges
1.8kg of banana
750 gms of Raisins
1/4tsp tannin
2.5lb sugar
Papaya peel for pectic enzyme - Works good!
Sorry about the double post...
There was over half inch layer of yeast in my secondary and I ended up transferring today. The sg reading was 1 and the wine is still visibly fermenting!!
The taste of the wine was horrible!! It tasted of alcohol (my mouth felt dry after tasting it) and hardly any orange flavor. I could smell the yeast all the way! Also feel that the acidity is low in the wine and there is some mild bitterness and a sharp burning plain soda taste. Yes!! it tasted like alcoholic no sugar soda but way stronger.
I didnt have a bottle to rack some of this and ended up blending my about to oxidase grape wine. After the blending I could kind of get some amount of the orange flavor. The blended wine seemed like it was a better product!!
I am not sure why I feel no acidity in this wine? Should acid be added to citrus wine? If adding lemon juice, how many spoons at a time for a 10ltr batch?
Should I do anything or should I simply wait?
My recipie
Boiling water was added to Oranges and Raisins. Sulphited in secondary.
totally used 31 oranges
1.8kg of banana
750 gms of Raisins
1/4tsp tannin
2.5lb sugar
Papaya peel for pectic enzyme - Works good!
Sorry about the double post...
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