Whenever I try to make white wine I always end up with the same result. A metallic taste in the wine with just a hint of rotten. I've made 2 white kits and most recently an Alexander's Sun Country Chenin Blanc concentrate. I'm 100% positive that I didn't over sulfite and that I cleaned and sanitized everything very well.
I have a private well as my water source. Does anyone think this might be the problem? Or, could it be the fact that I'm using a full package of Lalvin EC-1118 yeast for a 3 gallon batch?
I've made several red wines with this water that turned out excellent, so I'm puzzled.
Edited by: wildridge
I have a private well as my water source. Does anyone think this might be the problem? Or, could it be the fact that I'm using a full package of Lalvin EC-1118 yeast for a 3 gallon batch?
I've made several red wines with this water that turned out excellent, so I'm puzzled.
Edited by: wildridge