Stressbaby
Just a Member
- Joined
- Aug 19, 2012
- Messages
- 2,080
- Reaction score
- 840
I have 2 gal of lilac made according to Keller's Lilac (2) recipe.
Started 5/4/13. Red Star Champagne yeast. OG 1.082, fermented dry. Showed no sign of clearing on it's own but cleared beautifully with SuperKleer. pH 3.19 now. I didn't bother measuring the TA because the pH is already pretty low.
This wine is pretty disappointing. No lilac smell that I can detect at all (no difference before and after the SuperKleer by the way). It is not sharp, kind of thin, and just very, very faintly bitter. I'm no supertaster, but it really doesn't taste like much of anything to me.
I realize it may improve with age, but does lilac "do the dandelion?" Meaning, could I expect dramatic improvement in coming months?
Does backsweetening improve lilac wine?
Other suggestions?
Started 5/4/13. Red Star Champagne yeast. OG 1.082, fermented dry. Showed no sign of clearing on it's own but cleared beautifully with SuperKleer. pH 3.19 now. I didn't bother measuring the TA because the pH is already pretty low.
This wine is pretty disappointing. No lilac smell that I can detect at all (no difference before and after the SuperKleer by the way). It is not sharp, kind of thin, and just very, very faintly bitter. I'm no supertaster, but it really doesn't taste like much of anything to me.
I realize it may improve with age, but does lilac "do the dandelion?" Meaning, could I expect dramatic improvement in coming months?
Does backsweetening improve lilac wine?
Other suggestions?