aidan
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- Joined
- Feb 20, 2012
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Hello,
I'm new to wine making and I have 23L of plum wine in the carboy after 1 month sitting in carboy preceeded by 1 week of initial fermentation in plastic fermentor. I just racked it last night and had a taste, it was very sharp. I suppose you could describe it as bitter but to me 'sharp' is a better description of the taste. It was drinkable but only just. I'm wondering if this normal at this stage and will go away with aging or is it due to being overly acidic or something? And if it's the latter, can it be fixed? According to the procedure I'm following, it needs to sit another 3 months in the carboy and then at least 6 months in the bottles. My method and recipe is posted on my blog, beerandgarden dot com
Thanks in advance,
Aidan
I'm new to wine making and I have 23L of plum wine in the carboy after 1 month sitting in carboy preceeded by 1 week of initial fermentation in plastic fermentor. I just racked it last night and had a taste, it was very sharp. I suppose you could describe it as bitter but to me 'sharp' is a better description of the taste. It was drinkable but only just. I'm wondering if this normal at this stage and will go away with aging or is it due to being overly acidic or something? And if it's the latter, can it be fixed? According to the procedure I'm following, it needs to sit another 3 months in the carboy and then at least 6 months in the bottles. My method and recipe is posted on my blog, beerandgarden dot com
Thanks in advance,
Aidan