There are 3 trees at my job that blow up with kumquats every year so this year, I decided to make some wine with the fruit. This probably wasn't the best idea since I am VERY new to wine making and this has not been tried a whole lot. The only recipe I found was on Jack Keller and is didn't instill a lot of confidence. Anyway, this was my recipe:
10 lbs of kumquats, seeds removed, skins left on
1 lbs box of golden raisins
3 lbs of sugar
Champagne yeast
4 1/4 tsps of pectin
1 gallon of boiling water
4 gallons of hot water
Everything bubbled and fermented in the primary as expected, but when tasting it when I racked it this time, it tasted flat or watered down. It's a much more muted taste when compared to how it tasted when switching to the secondary fermenter. I was wondering if anyone tell what the issue was and give me some suggesting. Thanks!
10 lbs of kumquats, seeds removed, skins left on
1 lbs box of golden raisins
3 lbs of sugar
Champagne yeast
4 1/4 tsps of pectin
1 gallon of boiling water
4 gallons of hot water
Everything bubbled and fermented in the primary as expected, but when tasting it when I racked it this time, it tasted flat or watered down. It's a much more muted taste when compared to how it tasted when switching to the secondary fermenter. I was wondering if anyone tell what the issue was and give me some suggesting. Thanks!