Discussion in 'Country Fruit Winemaking' started by Johnd, Oct 16, 2016.
I'm doing more and more of my "country white" wines this way.
I am beginning to think that citrus wines are very sensitive to oxygen. I opened a bottle of my Ruby Red Grapefruit wine last week. I was really good for a rookie like me. (I need to work on the acidity/sweetness balance). I drank a couple of glasses on the first day, but after a day and a half in the refrig it developed the "nutty" taste on the finish. Most of my wines last 4 to 7 days before they start to degrade. The taste was the same as the Satsuma wine i made last year the old way.
I think I am going to start making all my wines from juices this "new" way. It is my understanding that most of the Kit wines have started recommending this method of primary fermentation.
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