Charlesthewino
Member
- Joined
- Mar 5, 2014
- Messages
- 139
- Reaction score
- 37
I started this batch in Nov 2015. I used canned pineapple juice and about 10 lbs of bananas. Before I pitched the yeast it tasted and smelled heavenly. I was really looking forward to the finished wine which has become a complete disaster. The wine has a harsh acidic taste. This is only my second batch of pineapple and neither has turned out well. Seeking advice from the "pineapple pros"!
Initial SG 1.090 finished SG .995. Added Sorbate and used sugar to sweeten to 1.040. I thought it would taste better if it were sweet - NOPE. I did not measure initial Ph but final was 3.0. Raised Ph to 3.5. Still has harsh acidic taste. Played with Ph level and raised to 4.0. Wine became flat and flavorless so I dropped it back to 3.5.
I've racked it 4 times and it is very clear, but tastes terrible. I figured after letting it mellow in the carboy for 19 months it would have gotten better - NOPE. Still gross. I'd like to salvage the 5 gallons I have if possible. Suggestions?
Initial SG 1.090 finished SG .995. Added Sorbate and used sugar to sweeten to 1.040. I thought it would taste better if it were sweet - NOPE. I did not measure initial Ph but final was 3.0. Raised Ph to 3.5. Still has harsh acidic taste. Played with Ph level and raised to 4.0. Wine became flat and flavorless so I dropped it back to 3.5.
I've racked it 4 times and it is very clear, but tastes terrible. I figured after letting it mellow in the carboy for 19 months it would have gotten better - NOPE. Still gross. I'd like to salvage the 5 gallons I have if possible. Suggestions?