Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > What to do with a disappointing batch of mandarin wine?
Reply
 
LinkBack Thread Tools
Old 07-21-2012, 12:56 AM   #1
taffy100
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Taupo, NZ
Posts: 13
Likes Given: 6

Default What to do with a disappointing batch of mandarin wine?

I'm quite new to wine making but have had some great success with a plum wine, and apple and feijoa blend and a kiwi fruit wine. However I made a big batch of mandarin wine and although it is beautifully clear it smells funky, kind of like off manarins with a touch of puke?!!! It doesn't taste much better. I made it about two months ago. I'd hate to waste the whole batch. Do you think it will get better with age, or is there anything I could add into it to improve it?

__________________
taffy100 is offline
 
Reply With Quote Quick reply to this message
Old 07-21-2012, 03:12 AM   #2
Honda88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Pella, IA
Posts: 702
Liked 25 Times on 25 Posts
Likes Given: 54

Default

you could try running it threw copper, the puke smell could possibly be residual h2s. It is also possible that mandarin just makes nasty wine. I made a pineapple wine awhile ago that smelled similiar to what you are describing and age did not help it. I have decided to not make that wine again. I think there are some fruits that ferment well and others that just don't cut it.

__________________
Honda88 is offline
 
Reply With Quote Quick reply to this message
Old 07-21-2012, 03:26 AM   #3
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

You also can "rack and splash" this would allow some of the foul smell to escape.

__________________
novalou is offline
 
Reply With Quote Quick reply to this message
Old 07-21-2012, 10:26 AM   #4
taffy100
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Taupo, NZ
Posts: 13
Likes Given: 6

Default

Thanks I will try both of the above at the next racking, it is such a large batch I would hate to just waste it. Plus the fruit used was amazing so would just feel wrong to have made such a blunder with it!

__________________
taffy100 is offline
 
Reply With Quote Quick reply to this message
Old 07-21-2012, 06:08 PM   #5
Tw0fish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Havertown, PA
Posts: 259
Liked 5 Times on 5 Posts
Likes Given: 4

Default

Puke smell can certainly be H2S. Especially with acidic fruit, yeh? Don't worry about exposing it to oxygen, rack and splash will sacrifice a bit of orange taste and a lot of puke taste After that, try backsweetening... after that, mix it with honey and use it as marinade

__________________

-Jordan
Who will try to ferment just about anything
"You guys just wanna get bombed and run around yelling yarr we're vikings!"

Tw0fish is offline
taffy100 Likes This 
Reply With Quote Quick reply to this message
Old 07-22-2012, 10:30 AM   #6
056r
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Pittsburgh, PA
Posts: 37
Default

Only 2 months old? Stash it somewhere for ~6 months and give it another taste/smell. 2 months is very young for a wine. +1 on running it through some copper or stirring it with a copper spoon/paddle/tube.

__________________
056r is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2014, 08:57 AM   #7
1crazykiwi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2014
Posts: 2
Default

Did the mandarins come from Tepuke?lol. Just kidding.infact mine did.I peeled a 25 litre of mandarins today and added 3kg sugar and hoping it will work well.I would also like to know a nice blending fruit.There are mentions of chocolate online but may try couple of blends in a gallon.Also today been very busy distilled a grape red.AWESOME brandy.

__________________
1crazykiwi is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2014, 03:44 AM   #8
PatrickSweetman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2014
Posts: 67
Liked 8 Times on 8 Posts
Likes Given: 7

Default

Ah, a fellow Kiwi. Kia ora. I would leave it until bottling time. Say, early Summer or December and if it is still foul then try aeration. Being in NZ you can always distil it.

We have been blessed this Winter by a plentiful supply of cheap mandarins. My own effort is only 4 weeks old and seems to be OK. The fruit was cold-pressed whole and the juice used undiluted with nothing added except sugar and yeast.

Edit: some notes
The juice was a bit acid and slightly bitter from the skins. I can use calcium carbonate to ameliorate the citric acid, if necessary, but the bitterness, if it doesn't go away, may be a 'feature' not a fault. The juice was quite difficult to start fermenting. I got an aliquot going by blending it with some fermenting kiwifruit pulp filtered off a batch of kiwi wine. It finally took off and, in spite of the Wintry cold, it is currently bubbling every 5 seconds.

mandarin-06-30-2014.jpg  
__________________
PatrickSweetman is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to fix first wine batch Sassy2all Wine Making Forum 10 12-31-2012 06:01 PM
First ever batch of wine seanthefreak Wine Making Forum 3 02-29-2012 03:05 PM
Disappointing strawberry wine, 3 mistakes is too many. JasontheBeaver Wine Making Forum 21 12-22-2011 04:17 PM
first batch of wine with my new kit izatt82 Wine Making Forum 0 12-05-2009 06:32 PM
Very low acidic mandarin oranges Brandon O Wine Making Forum 2 06-10-2009 01:01 PM



Newest Threads

LATEST SPONSOR DEALS