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cyberlord · 04-21-2012, 11:41 PM

Quote:

Originally Posted by A50SNAKE

hi all, sorry for maybe a newbie question, but what does it mean when someone says "its still tasting a little hot"....is that a literal meaning? the beverage is warm/hot?...thanks for the help in understanding things...

Hot means you can feel the warmth of the alcohol in your mouth and down your throat as you swallow it leaving a warm sensation in your belly. Really hot and hoochy means it's more like a shot of hard liquor.

Wine should not have that affect when you drink it. A hot wine usually melds with age especially if balanced with enough acid and or tannin.

A50SNAKE · 04-22-2012, 01:36 PM

oh ok, thanks allot cyberlord...I just wasn't sure how it was being used or what it meant in this case, I was thinking it meant that it was very bubbly, like it was highly carbed or the yeast was still actively working away, hahaha... *shrugs shoulders*....thanks.

D_Nyholm · 04-22-2012, 08:47 PM

So, mine fermented down to .995 and I transferred it to a new carboy. There was a slight sulfur smell at the time that I was hoping would go away. It sat for about a week and I just gave it a little whiff... O MY! Farts +1! I am planning on transferring and stabilizing this week along with degassing. How long should I expect the smell to linger or is it permanent?

BobJ · 04-23-2012, 12:35 PM

Sulphur smell should reduce over time now that you have it off the yeast..... If for some reason it persists you might try splash racking or adding a few pre 1980 cleaned copper pennies.... I doubled dosed one of my batches with campden by accident and this trick fixed it nicely.....

geniz · 04-23-2012, 12:50 PM

Quote:

Originally Posted by D_Nyholm

So, mine fermented down to .995 and I transferred it to a new carboy. There was a slight sulfur smell at the time that I was hoping would go away. It sat for about a week and I just gave it a little whiff... O MY! Farts +1! I am planning on transferring and stabilizing this week along with degassing. How long should I expect the smell to linger or is it permanent?

Did you aerate often during primary?

pyth · 04-23-2012, 10:49 PM

Just tasted my skeeter pee after letting it sit for a month after stabing and sparkaloiding it. I get almost no detectable lemon flavor. It just tastes like a very very weak red wine.

Has a very pleasing crystal clear pink color, but unfortunatly, no lemon flavor

saramc · 04-23-2012, 10:56 PM

Quote:

Originally Posted by pyth

Just tasted my skeeter pee after letting it sit for a month after stabing and sparkaloiding it. I get almost no detectable lemon flavor. It just tastes like a very very weak red wine.

Has a very pleasing crystal clear pink color, but unfortunatly, no lemon flavor

Did you sweeten it? And you are drinking it chilled? Are you sure you used LEMON CONCENTRATE and not lemon juice?

pyth · 04-23-2012, 11:32 PM

..I used 100% pure lemon juice I think. Crap, was that the mistake?

I used http://img2.timeinc.net/instyle/images/2010/gallery/040610-Real-Lemon-400.jpg

**edmanster** · 04-23-2012, 11:49 PM

Quote:

Originally Posted by pyth

..I used 100% pure lemon juice I think. Crap, was that the mistake?

I used http://img2.timeinc.net/instyle/images/2010/gallery/040610-Real-Lemon-400.jpg

thats the right stuff!! 96oz of it right?

**JeepDiver** · 04-23-2012, 11:54 PM

I'm too lazy to read the entire thread and can't find an answer to this question. I don't do wine so don't have a yeast cake to pitch. Can I make a starter with wine yeast? If so what yeast and what should I use in the starter, sugar, DME, some other juice? Should I do a couple of steps (I have a 5 liter flask and a stir plate.

Thanks in advance.