What can I use for filtering off more sediment while racking my wine ? Does anyone make a mesh bag or something that can be used on the end of my racking cane ? Or end of the hose ?
What is everyone using ?
Letting a wine sit in a bucket "over night" is a really bad idea. Needs to be free from oxygen infiltration. Unless you sulfited the batch, it may be oxidized.
Letting a wine sit in a bucket "over night" is a really bad idea. Needs to be free from oxygen infiltration. Unless you sulfited the batch, it may be oxidized.
I've had some Reisling oxidize on me. It turned brownish, smelled off and tasted as brown as it looked.
Hope that description helps.
MzAnnie said:It helps, but my watermelon wine is just as red as it was when I bottled it, but it still tastes like crap. Thanks, I know that brown, like when cast iron and fruit meet....
MzAnnie...when you pour into a glass and then hold the glass of wine up to a white background, like paper directly behind wine glass, and tilt the wine...you would hope to see a clear area on the outer aspect of the wine and then it blends to the true color of the wine. If oxidized, the outer ring as I call it has a brown tint to it.
The bad taste...simply may be a matter of aging needed. When your hibiscus is ready, try a blend with watermelon. The fact that your watermelon did not spoil is great.
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