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Old 04-21-2013, 07:29 PM   #1
Countryboy73
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Default margarita wine from frozen concentrate

I made a 2.5 gal. batch of margarita wine and it's finished ferminting, no airlock activity. It's been a couple of days sense it finished. Now there is bubbles on the top of it and it has a chemical taste with an aftertaste.

Has it gone bad? If not, what can I do to get rid of the chemical taste.

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Old 04-21-2013, 08:51 PM   #2
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Well a lot of those mixer type concentrates are all flavors with lots of sugar. Once you strip out the sugar during fermentation other, perviously hidden, off flavors can emerge. Back sweetening will make a world of difference.

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Old 04-21-2013, 09:19 PM   #3
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Ok thanks. That's great to know. I made it for my wife and was worried it wasn't going to be good to drink.

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Old 04-21-2013, 10:02 PM   #4
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let us know how it turns out!

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Old 04-22-2013, 12:40 AM   #5
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I sure will. I'll be transfering it from its current cantainer to another to strain the pulp out of it. Then back sweeten it and add another can of the concentrate. When should iput in the potassium sorbate. And about how much for 2.5 Gallons.

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Old 04-22-2013, 12:53 AM   #6
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I sure will. I'll be transfering it from its current cantainer to another to strain the pulp out of it. Then back sweeten it and add another can of the concentrate. When should iput in the potassium sorbate. And about how much for 2.5 Gallons.
You use the sorbate before you sweeten it. In other words, before you add anything else. It has to be totally clear, and without any more sediment, as sorbate inhibits yeast reproduction. But once that happens, and you add the sorbate, then you can sweeten with concentrate or sugar syrup or whatever, and fermentation won't restart. If you didn't stabilize before adding more concentrate, then that will ferment out and you'll have to wait about another 4 months until it's done, and clear, and no longer dropping lees, and then try.
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Old 04-22-2013, 03:12 AM   #7
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Ok thanks but this one isn't intended to be clear, its going to be like a hard lemonaid but noncarbenated.

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Old 04-22-2013, 01:14 PM   #8
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Ok thanks but this one isn't intended to be clear, its going to be like a hard lemonaid but noncarbenated.
By "clear", I mean without yeast in suspension. It needs to be clear before adding the sorbate and then sweetening. Otherwise, the wine will keep fermenting and the bottles will explode.
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Old 04-22-2013, 04:57 PM   #9
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oh ok. After I add the sorbate how long do I need to wait before back sweetening.

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Old 04-29-2013, 01:26 AM   #10
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Well, after a week of having the sorbate in it. I finaly have the time to sweeten it.

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