Satsuma Wine?

Discussion in 'Country Fruit Winemaking' started by Johnd, Oct 16, 2016.

  1. Stressbaby

    Stressbaby Just a Member Supporting Member

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    I'm doing more and more of my "country white" wines this way.
     
  2. Cxwgfamily

    Cxwgfamily Member

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    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.

    cxwgfamily.
     

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