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Moebius

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I started making wine again early last year and have been bottling sonme of the fermentations off. They seem reasonable but seem to have a slight yeasty taste. They are only slightly sweet, had stopped fermenting (as gauged by the gas evolution having stopped) and been racked after about teo months and then left to ferment for another 2-4 months.
Appreciate any comments.
Tom
 

cpfan

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What you think is yeasty may actually be CO2. Have you degassed these wines?

Steve
 

Wade E

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You say "and then left to ferment for another 2 months". So how long after this FINISHED fermenting did you leave this wine to clear and rack off sediment? We really need a more precise detailed description of what happened and how long this fermented.
 

Manimal

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If the wine sat on the lees for a long time, it may have picked up a yeasty flavour due to this contact with the dead yeast cells.
 

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