Juice: Allen apple juice
Yeast: Premier Cuvee
notes: MIA (first time this happens, can't seem to find them)
I have probably made about 10-15 or so batches (carboy each carboy as a batch) of apple juice wine over the last +1 year. I usually put the juice in the carboy and ferment for ~3 weeks, rack after 1-2 months, another rack after 1-2 months, after bottle after 1-2 months.
My last batch I started with a low specific gravity (wanted to see what ~8-9% would taste like). I then racked it to another carboy about 2 month later, and after another 3-4 months I bottled it (yes only one rack)
Ive done this type of wine making with the apple juice several times (even sometimes racking only once) and at worse sometimes the wine would be a tad cloudy (with a one rack) or a tad yeasty tasting (not sure why it yeasty, seems random).
This time it taste more sour then any batch ive ever done. It is drinkable, but that got me left with a few questions:
1# Why is it sour like this?
2# Is it dangerous at all (the half a glass ive drank so far has giving me a small amount of heartburn)?
From what I read leaving your wine on the yeast/lees might make it taste a tad funny, but it should always be safe right? This is the first time Ive left my wine for 3-4 months on the lees.
Yeast: Premier Cuvee
notes: MIA (first time this happens, can't seem to find them)
I have probably made about 10-15 or so batches (carboy each carboy as a batch) of apple juice wine over the last +1 year. I usually put the juice in the carboy and ferment for ~3 weeks, rack after 1-2 months, another rack after 1-2 months, after bottle after 1-2 months.
My last batch I started with a low specific gravity (wanted to see what ~8-9% would taste like). I then racked it to another carboy about 2 month later, and after another 3-4 months I bottled it (yes only one rack)
Ive done this type of wine making with the apple juice several times (even sometimes racking only once) and at worse sometimes the wine would be a tad cloudy (with a one rack) or a tad yeasty tasting (not sure why it yeasty, seems random).
This time it taste more sour then any batch ive ever done. It is drinkable, but that got me left with a few questions:
1# Why is it sour like this?
2# Is it dangerous at all (the half a glass ive drank so far has giving me a small amount of heartburn)?
From what I read leaving your wine on the yeast/lees might make it taste a tad funny, but it should always be safe right? This is the first time Ive left my wine for 3-4 months on the lees.