Ironish tasting wine

[tofer]

The last few batches of wine that i have made, kind of have a iron taste to them. Not sure if i am doing it wrong or if thats how homemade batches taste. Any suggestions?

 

[dralarms]

What does your water taste like?

 

[grapeman]

Need more information. Juice, grapes, kit?
Did you boil the fruit in an aluminum pan?

 

[dralarms]

Need more information. Juice, grapes, kit?
Did you boil the fruit in an aluminum pan?

Now that I had not thought of.

 

[tofer]

I used a cellarcraft wine kit. and i use filtered and treated water. the bottles you buy for water coolers

 

[jswordy]

Try tap water. If your tap water tastes great, it is fine for wine. There may be an additive in the "treated water" to keep it viable in a water cooler unit for a longer period, and that may be reacting in your must.

 

[robie]

What type of container are you using for a fermenter?
In what type of container are you storing your wine until it is bottled?

 

[jswordy]

What type of container are you using for a fermenter?
In what type of container are you storing your wine until it is bottled?

Oh, I see where you are going!

So should we also ask, what do you use to stir your wine?

Is there any metal contact with your must or wine at all?

 

[tofer]

My tap water is very high in chlorine which is why i chose the bottled water. I have a plastic primary fermenter and a glass carboy which i store it in till bottling. I use a plastic spoon for stirring. There is no metal contact with the last batch i did, but in previous batches ive used a metal agitator that fits on a drill with the plastic fins to degas.

 

[Tyroneshoolace]

I wonder if this may be part of the ever debatable Kit Taste or KT. I have noticed in some red kits that I have done it has that same Ironish flavour. I haven't been able to put my finger on the taste as I thought it was kind of metallic but I think you nailed it with the iron taste.

Hopefully I didn't open another can of worms but would like to hear some more experienced member's insight

A little "Ironic" I'd say LOL

 

[jswordy]

My tap water is very high in chlorine which is why i chose the bottled water. I have a plastic primary fermenter and a glass carboy which i store it in till bottling. I use a plastic spoon for stirring. There is no metal contact with the last batch i did, but in previous batches ive used a metal agitator that fits on a drill with the plastic fins to degas.

If you suspect it may be the water and want to use tap water, you can draw your tap water into a bucket and leave it sit with a towel on top. The chlorine will outgas to acceptable levels in 24-48 hours. Alternately, you can buy "mineral water" in jugs at the store.

This article may also be of some help:

http://www.winespectator.com/drvinny/show/id/5606

Jack Keller wrote one reply in this thread discussing the taste:

http://www.winepress.us/forums/index.php?/topic/21739-help-metallic-taste/

Look here under "Steely":

http://tastelocalwines.com/dictionary/