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Persimmon wine tastes hot

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Fang

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Persimmon wine tastes too hot.

Just racked my first try at persimmon wine from primary to secondary, it tastes a bit hot. Estimate Potential alcohol around 14%, probably a bit high, but I had trouble measuring starting gravity because of all the solids, and perhaps added too much sugar.

I know the wine will change while aging over the next months, but is there anything I can adjust now or prior to bottling if it still tastes hot?
 

Arne

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Draw a sample and try adding a little sugar to it. If that helps, you can do the whole batch, make sure you stabalize first or you will probably get a referment and wind up with more alcohol. Arne.
 

Jericurl

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Persimmon wine tastes too hot.

Just racked my first try at persimmon wine from primary to secondary, it tastes a bit hot. Estimate Potential alcohol around 14%, probably a bit high, but I had trouble measuring starting gravity because of all the solids, and perhaps added too much sugar.

I know the wine will change while aging over the next months, but is there anything I can adjust now or prior to bottling if it still tastes hot?
I would leave it for a while before you start messing with it. If you just transferred it to secondary it needs a bit of time to finish out.
 

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