Maybe. Or maybe not.
Maybe. Or maybe not.
It depends on what are the causes of the change in flavors and what exactly was the cause of the "weird aftertaste". And exactly what was the "weird aftertaste".
Typically, if my wine tastes okay during the entire process, it will usually turn out okay (but not always -- wine is funny sometimes).
If my wine tastes "off" during the process, that is usually due to a reason that I need to correct.
But I know the difference between "off" flavors that will cause problems and a little bit of CO2 that does not bother me and I would not consider "weird".
So to start, there are many sources (web pages and other wine making literature) explaining wine faults and their flavors and aromas. Try to start there to find out exactly what the issue may be. And if it can be corrected.
Hope this helps.
Lol I’m not good enough yet to figure out what the “off” flavors are, or even how to describe the wine.
For example… my first batch of wine was the strawberry wine from orchard breezn’.
I’ve had this wine before… actually from a winery that made their wine from these kits… it was very crisp and not overpowering. The winery has all the same wines as Orchard Breezn with their description 90% the same as orchard Breezn descriptions
So when I bottled my strawberry (after 4 weeks per instructions) it had almost the same taste. It was very drinkable but felt heavy or “syrupy” and I don’t know why? I kinda chalked it up to the F-pack.
The F-pack is a thicker syrup and I thought maybe that made the seem syrupy and maybe a little sweeter than I like.
I was wondering if, instead of adding the entire F-pack at end, using 3/4 of it instead? I guess I don’t know whats exactly in the F-pack. Is it just simple syrup to back sweeten? Does it have extra flavors? etc….
This batch in making now (which this post was about) I did 1/2 the pack in the primary and 1/2 in the Carboy when I racked it. It’s for sure drier, but the flavor wasn’t quite there.
Again, I’ve had this wine before from said winery but theirs is a truly sweet wine while I wanted to make it a little dryer and less heavy.
So I guess my next question here is… how do I make the wine “crisper” and less heavy or syrupy? Is that also a factor of aging? Add less F-pack?
Sorry for long delay and long reply.