mix it with a lil bit of a store bought wine. or, hold your nose, drink it, and remember the first one is always a doozie. How strong is it ZP? Tell us a bit more. You were afterall brewing alcohol. Sounds like you may have made it a lil stronger than you intended.
Troy
Adding more yeast won't get you higher alcohol. Did you measure the specific gravity? Its possible one batch of grapes had more sugar content and if you added the same amount of sugar then it may have had such a high SG that you turned it to rocket fuel.
I agree with others. More info needed.
Using the blender probably explains your taste problems. Grape seeds add bitterness. Grind them into the must and you add a lot of acidity. The only suggestion I can think of at this late time is to try a malolatic fermentation. If you haven't already added a lot of sulfites, it should take most of the acidity out. Don't expect anything to happen overnight. Malolatic fermentation can go on for months after you add the bugs.
Adding more yeast won't get you higher alcohol. Did you measure the specific gravity? Its possible one batch of grapes had more sugar content and if you added the same amount of sugar then it may have had such a high SG that you turned it to rocket fuel.
I agree with others. More info needed.
Wine almost to strong to drink. What can I do to tone it down a bit?
Zack,
Just remember that anything with sugar in it wants to become wine on its own whether our not you do anything to it. I've experimented with everything from Kiwi fruit to watermellon. Some would gag a maggott at bottling time. Here are the main things I learned from my mistakes:
1. Don't get into a hurry to bottle. Leave it in a carboy for at least six months. A year is even better.
2. Rack at least once each month, leaving the junk behind. Put a campden tablet each time if you have a 6 gallon carboy.
3. Keep as little air in the top of your carboy as possible. You are going to leave some behind with each racking. When topping off, try to use a similar wine or similar juice. Avoid using water.
4. No matter how bad it taste at bottling time, if it is clear go ahead and bottle it. Wait at least a year to open one. You'll be surprised how better it gets with age.
I ferment mine in Home Depot buckets. Keep an eye open on Craigslist for used carboys. Wives are usually selling them off after their husbands drank themselves to death. A new six gallon glass carboy is really expensive on-line or at the local home brew shops. The Ozarka water bottles do well, but many experts advise staying away from plastic. I haven't noticed any difference in the taste, though. Don't forget the air lock. They are fairly cheap on line. Make sure you get the right stopper to fit whatever you use for a carboy.My wine making stuff in limited to 2 five gallon buckets. I am learning more and more all the time. I guess you could say I have racked it once. The second batch is rocket fuel. I will try again soon when i get time and a plan for the next try. Where can I get one of these things called a Carboy?
thanks
zack
Enter your email address to join: