jfkriege
Well-Known Member
I made a batch of raspberry wine last August, and pulled it out to try some tonight. It is crystal clear and a stunning color. It smells of fresh raspberry, and the aroma is great.
The taste is good, but not as smooth as I had hoped. The finish is almost a little bitter or slightly drying in the way that cranberries are drying (but not that much). Is this a normal trait for raspberries? A part of it is the alcohol (it is 16%), but there is something else.
I think the fermentation was fairly clean, and I dont think it is infected at all. I am playing with the idea (depending on what you guys think) of splitting the batch and doing a malolactic fermentation on half to see what that does.
I welcome any feedback or thoughts.
J
The taste is good, but not as smooth as I had hoped. The finish is almost a little bitter or slightly drying in the way that cranberries are drying (but not that much). Is this a normal trait for raspberries? A part of it is the alcohol (it is 16%), but there is something else.
I think the fermentation was fairly clean, and I dont think it is infected at all. I am playing with the idea (depending on what you guys think) of splitting the batch and doing a malolactic fermentation on half to see what that does.
I welcome any feedback or thoughts.
J