Originally Posted by kevinstan
Started 10 gallons of muscadine wine 3 months ago. Followed a recipe from my trusted LHBS. Torwards the end of the last part of everything I tasted it once it cleared and it was tasting good! I did the final step of the recipe which was the wine stabilizer and then the conditioner. Let it sit for a couple more weeks then it was time to bottle. At bottling time I tasted it again and gross! I have no idea hat happened after the stabilizer and conditioner but I think it messed my wine up! Is this possible ? It's been about 2 weeks after bottling now and it still tastes nasty. Not sure if this is normal or not or if its time to dump it out but I hope to hear this is normal. Please help! It went from really good to really bad. Normal ?
Perhaps you added too much or the batch of conditioner/stabilizer was bad.
Was the carboy completely topped up after your last racking?
Here is how I finish my wine.
Once it is clear, I stabilize with 1/4 tsp of potassium metabisulfite for dry wine.
If I back sweeten, I add 1/2 tsp per gallon of potassium sorbate. I do not use the conditioner to sweeten my wine, I make my own by mixing a solution of water and sugar 1:1.
As far as your wine goes, let it sit for a month, it may improve. If not, dump it.