Originally Posted by YooperBrew
If this wine is from blackberries from this year, it's too soon to bottle it. If it's yeasty tasting or smelling, it needs time in the carboy to age a bit and for more yeast to fall out.
How old is this wine? If it's less than 9 months old or so, it'd be a rush to try and bottle it. I think a yeasty taste wouldn't improve in the bottle. You want to rack maybe a total of 5-6 times, maybe more if lees are still dropping after 2 solid months in the carboy.
Really?? I find this surprising. I have made kits that taste yeasty and yet I bottled on schedule and the yeast taste disappeared. I have made fruit wines and have not had the yeasty smell, even though it didn't bulk age very long.
I would like the groups' opinion. I made a Blackberry using a can of Vitner's Harvest. I started it August 1 and racked it the first time on 8/13, second time 8/20 (when fg was .095) It is already clear on 9/8, which is very very fast. I can read a newspaper through it. It does taste yeasty, but not horribly. I called the brew store to ask what they thought and they said if it's clear, bottle it. What do you guys think?? Should I bulk age for a while? How long- until yeast taste is gone? I am not crazy about tying up a carboy for a long length of time. I did not use any fining and racked onto camden for the 2nd racking.
Do you think it tastes yeasty because yeast is still in suspension, or is it just young wine?? I thought it was just young, so now I'm confused.