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Old 10-18-2012, 05:16 PM   #1
dougdecinces
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Default How long until astringency goes away?

I started a wild cherry/apple wine three weeks ago. I checked in on it last night to make sure it reached terminal gravity and it did. Tasting it, I noticed it had an overwhelming astringency. Being that this is a very young wine, I'm not surprised, but I'm making this for my wedding on June 1, and I want to know, from everyone's experience, if this is something that may age out in 7-8 months.

Here's the recipe, in case you are interested:

3.5 gal
4 lb 6 oz wild cherries (Prunus serotina)
8 lb various apples, pureed
1 lb wildflower honey
Enough sugar to get it to ~1.075 OG.

FG is 0.989 for an ABV of approximately 12%

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Old 10-18-2012, 06:07 PM   #2
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Quote:
Originally Posted by dougdecinces
I started a wild cherry/apple wine three weeks ago. I checked in on it last night to make sure it reached terminal gravity and it did. Tasting it, I noticed it had an overwhelming astringency. Being that this is a very young wine, I'm not surprised, but I'm making this for my wedding on June 1, and I want to know, from everyone's experience, if this is something that may age out in 7-8 months.

Here's the recipe, in case you are interested:

3.5 gal
4 lb 6 oz wild cherries (Prunus serotina)
8 lb various apples, pureed
1 lb wildflower honey
Enough sugar to get it to ~1.075 OG.

FG is 0.989 for an ABV of approximately 12%
From my experience, once you let the yeast lees settle and the wine to clear, it tastes much different. Let it clear and sample again and it will give you a better idea of how it will taste.
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Old 10-18-2012, 11:25 PM   #3
saramc
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Might consider a biolees product....but I think things should be much improved by the time it is served at wedding. Congrats!

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