I know better, it's too early to tell - but I tasted it anyway... I've got at batch of Nanking Cherry wine that is way too high in alcohol content. I followed a recipe that used way too much sugar (I suspect). It took a week for the yeast to kick off (thanks to Yooper for encouraging me to wait) and kick off it did! I racked it off of about 2" of lees tonight, took a hydrometer reading and 'cough' tasted the sample.
OG: 1.118 11/20/11
SG: 0.992 1/16/12 - 17% alcohol, not my goal.
My goal is a good tasting wine without that cheap alcohol taste (which it has right now). Is there a chance that over the course of a year (or two, or several) this may mellow and become a good wine, or should I try to cut it somehow at this stage of the process? I suppose patience it the ticket - I'm just concerned that with this alcohol content it may be hopeless. Any thoughts or suggestions will be appreciated.
Cheers - Jim
OG: 1.118 11/20/11
SG: 0.992 1/16/12 - 17% alcohol, not my goal.
My goal is a good tasting wine without that cheap alcohol taste (which it has right now). Is there a chance that over the course of a year (or two, or several) this may mellow and become a good wine, or should I try to cut it somehow at this stage of the process? I suppose patience it the ticket - I'm just concerned that with this alcohol content it may be hopeless. Any thoughts or suggestions will be appreciated.
Cheers - Jim