I started a triple berry, quick drinker wine at least a year ago. A recipe that was supposed to have it ready within 3 months or so. I did all the steps, basically up to but not including sweetening and bottling. Then I started a new job and the 6 gallon carboy has sat in my closet ever since (minus a 9 hour car ride in a Uhaul where I didn't notice the airlock had been pushed off so it was in contact with air).
A few times I have refilled the airlock when it got low, and there's a small chance I treated it with potassium sorbate at some point but I can't remember. Normally I wouldn't be concerned at all-except it was supposed to be a quick drinker. Does that affect how long I should have aged it? Have I let it sit too long? I tried a half glass tonight and while I enjoyed the taste (nothing off putting, just a bit harsh), my head immediately started feeling odd and painful. Probably my imagination but wanted to check..
Side note-my sense of smell is pretty much nonexistent so I can't smell for any of the tell tale signs of a wine gone wrong. Though like I said, I did taste it-don't really trust my sense of taste either though.
A few times I have refilled the airlock when it got low, and there's a small chance I treated it with potassium sorbate at some point but I can't remember. Normally I wouldn't be concerned at all-except it was supposed to be a quick drinker. Does that affect how long I should have aged it? Have I let it sit too long? I tried a half glass tonight and while I enjoyed the taste (nothing off putting, just a bit harsh), my head immediately started feeling odd and painful. Probably my imagination but wanted to check..
Side note-my sense of smell is pretty much nonexistent so I can't smell for any of the tell tale signs of a wine gone wrong. Though like I said, I did taste it-don't really trust my sense of taste either though.