SolocamX708
Junior
- Joined
- Jun 24, 2010
- Messages
- 9
- Reaction score
- 0
I am trying to figure some things out in the field of winemaking and maybe you guys can help. I have tried making several batches of apple this year trying to perfect a batch that i like. I have critiqued each batch and recorded all that i have done. I have a couple questions though. When making these wines i have checked specific gravities made sure they were all 1.080 to 1.090 to start the wine varying the starting sp a little and using different yeasts and different apples for each batch. The problem i seem to have is a very very harsh wine after being in the secondary for a month. It tastes almost like pure alcohol with very little body and taste. I have followed several different recipes hoping something would change but has not. I am curious as to what is happening to make this occur. It the wine simply to young? or is it something i am doing? This same thing has occured when my father who is new to winemaking tried making peach blueberry and apple from a fruit concentrate. Some advice or input would be greatly appreciated.
Thanks, Aaron
Thanks, Aaron