Hello again,
Well, we just bottled our first kit tonight.
It's a RJ Spagnols Gran Cru International Red Zinfandel.
All along, I've tasted what I believe to be the yeast in the wine as it was moving through the process. It was most noticeable earlier on, and has gotten less and less so as it has gotten closer to bottling time.
The wine was nice and clear when we bottled it, and we bottled later than the kit called for (about 45 days instead of 35).
But, I still taste a hair of that "yeasty" flavor.
My question is, would that be typical at this point, and is that one of the reasons I've often read that while you can bottle when the wine is finished, it's really not ready to drink?
In other words, should I expect that flavor to further diminish as the wine sits in the bottles for a couple of months?
More generally, just how different can I expect my wine to be several months down the road from its flavor at bottling time?
Thanks so much for your continued patience. I'm learning a LOT!
Well, we just bottled our first kit tonight.
It's a RJ Spagnols Gran Cru International Red Zinfandel.
All along, I've tasted what I believe to be the yeast in the wine as it was moving through the process. It was most noticeable earlier on, and has gotten less and less so as it has gotten closer to bottling time.
The wine was nice and clear when we bottled it, and we bottled later than the kit called for (about 45 days instead of 35).
But, I still taste a hair of that "yeasty" flavor.
My question is, would that be typical at this point, and is that one of the reasons I've often read that while you can bottle when the wine is finished, it's really not ready to drink?
In other words, should I expect that flavor to further diminish as the wine sits in the bottles for a couple of months?
More generally, just how different can I expect my wine to be several months down the road from its flavor at bottling time?
Thanks so much for your continued patience. I'm learning a LOT!