Okay I been having fantastic results since last time I posted. I think however I hit a new road block. I made a bunch of wine last time with a balloon like flavor hard to describe. It tasted bouncy, or latexy? like.
I thought this was a characteristic of passion fruit wine. So It was all drank and good enough. I didn't give it another thought.
Then recently I made another batch of apple wine. Now I had apple wine turn out great multiple times. To my surprise the apple this time has the exact same characteristics. It completely takes over the flavor. The same strange flavor I am just basic fermenting. Just till the sugar is gone below 1.0 then I treat and bottle. I use potassium sorbate, and campden. 1 tablet and 1/4 teaspoon of sorbate to a gallon. THe other wine using this treatment the blackberry doesnt have this problem.
I am wondering what is the culprit I know its something bacterial perhaps. How do I get rid of it? The taste now that I identified it is not normal and kind of gross. Its a hard flavor to describe its not a foul thing just... _____ insert best description here kind of thing.
I thought this was a characteristic of passion fruit wine. So It was all drank and good enough. I didn't give it another thought.
Then recently I made another batch of apple wine. Now I had apple wine turn out great multiple times. To my surprise the apple this time has the exact same characteristics. It completely takes over the flavor. The same strange flavor I am just basic fermenting. Just till the sugar is gone below 1.0 then I treat and bottle. I use potassium sorbate, and campden. 1 tablet and 1/4 teaspoon of sorbate to a gallon. THe other wine using this treatment the blackberry doesnt have this problem.
I am wondering what is the culprit I know its something bacterial perhaps. How do I get rid of it? The taste now that I identified it is not normal and kind of gross. Its a hard flavor to describe its not a foul thing just... _____ insert best description here kind of thing.
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