Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > What would you do?

Reply
 
LinkBack Thread Tools
Old 10-15-2012, 07:11 PM   #1
cwebb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Somewhere quiet, On Earth
Posts: 77
Liked 8 Times on 7 Posts
Likes Given: 10

Default What would you do?

I have (2) 5 gal carboys of Cherry that I started back in May. I decided to let it cook on natural yeast. Here is what is in each carboy.
16 lbs. or so of cherries
12 lbs. sugar
Water
Racked 3 times over 5 months.

Stuff is harsh! Not a bad flavor just way to harsh to share. Not rubbing alcohol harsh but not sweet and smooth like I usually make.

I added a bottle of Wine Conditioner to each yesterday and tasted it. Sweeter yet still harsh.

So my question is let it sit or dump it? Will it mellow with time or did I screw it up.

__________________
cwebb is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2012, 07:15 PM   #2
Subsailor
Life is Tough, Stupid makes it Tougher
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Subsailor's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Eagle River, Alaska
Posts: 1,182
Liked 500 Times on 326 Posts
Likes Given: 3697

Default

Let it age, man!

__________________
SSBN 618 G
SSBN 641 B
SSBN 658 G
SSBN 641 B
Subsailor is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2012, 08:44 PM   #3
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 599
Liked 35 Times on 34 Posts

Default

Quote:
Originally Posted by cwebb
I have (2) 5 gal carboys of Cherry that I started back in May. I decided to let it cook on natural yeast. Here is what is in each carboy.
16 lbs. or so of cherries
12 lbs. sugar
Water
Racked 3 times over 5 months.

Stuff is harsh! Not a bad flavor just way to harsh to share. Not rubbing alcohol harsh but not sweet and smooth like I usually make.

I added a bottle of Wine Conditioner to each yesterday and tasted it. Sweeter yet still harsh.

So my question is let it sit or dump it? Will it mellow with time or did I screw it up.
I agree time will help.

The "natural" yeast is probably the source of your harshness. Next time use cultured yeast, it's "natural" too.
__________________
novalou is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2012, 01:33 AM   #4
DoctorCAD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Fayetteville, NC
Posts: 994
Liked 36 Times on 34 Posts
Likes Given: 1

Default

Thats why we overpower wild yeasts with known yeasts.

__________________
DoctorCAD is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2012, 12:42 PM   #5
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,298
Liked 113 Times on 107 Posts
Likes Given: 4

Default

Time heals all wounds... and lots of wine too.

__________________
WilliamSlayer is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2012, 01:07 PM   #6
dr_al
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dr_al's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Evart, MI
Posts: 226
Liked 10 Times on 9 Posts
Likes Given: 4

Default

age it

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


Quick Reply
Message:
Options
Thread Tools