Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > What have I done here?

Reply
 
LinkBack Thread Tools
Old 09-07-2012, 08:43 PM   #1
dkemens
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Annapolis, Maryland
Posts: 2
Default What have I done here?

So, I was cleaning out a closet to make some room for the various things we collect and I stumbed across two 1 gallon "strawberry wines" that I had put back in the corner (away from light, vibration, et cetera)... and then completely forgotten about.

They've been there about a year I'm guessing. They had already fermented and were clarifying. I remember these guys because my formula went hay wire and they fermented to about 18% abv. It sure as hell smells like rocket fuel - very sour to the tongue and goes right to the head. I'm pretty sure I had clarified and then transferred again for a second clarification and there's very little sediment (almost none). It's a deep, deep rosy color in the bottle, though a reddish brown when poured. I'm guessing the brown is from oxidation.

Here are my hopes:
1: It's not toxic
2: There's some sort of name for this thing I've created

As long as it's not poisonous (more so than alcohol is intended to be) - I'll blend it with something - maybe a sangria... otherwise, I'll dump it out.

Thoughts?

__________________
dkemens is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 11:17 PM   #2
brewbucket
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Phoenix, Arizona
Posts: 29
Liked 1 Times on 1 Posts
Likes Given: 3

Default

usually bringing yeast to it's ABV limits is not a good idea because:
1) it produces lots of byproducts at high abv
2) creates clearing problem when there still some sugars left but yeast can't finish them off

Quote:
Originally Posted by dkemens View Post
1: It's not toxic
giving it has cleared and adding lots of aging, it may be very drinkable
Quote:
Originally Posted by dkemens View Post
2: There's some sort of name for this thing I've created
with little fruit and lots of sugar that would be called hooch?
__________________
brewbucket is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2012, 01:15 PM   #3
dkemens
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Annapolis, Maryland
Posts: 2
Default

Awesome. Thank you! Sampled a bit the other night - not exactly great, but it'll sure do the trick.

__________________
dkemens is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2012, 02:32 AM   #4
Honda88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Pella, IA
Posts: 660
Liked 22 Times on 22 Posts
Likes Given: 49

Default

yea it is oxidized, if it tastes sour its probably turning into vinegar or in the early stages of turning into vinegar, i guess if it gives you a buzz then drink it.

__________________
Honda88 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools