I am fairly new to wine making and recently bottle a batch of pear wine. The fermentation process went as smooth as any batch I made, starting sg was 1.094 and the percent of acid was right where it should have been. I taste tested it four days before bottling and it was the best batch I made but when I bottled it had a plastic flavor to it. Any ideas what went wrong?
I use a glass secondary so it wasn't from the fermenter.
Thanks for the help!
I use a glass secondary so it wasn't from the fermenter.
Thanks for the help!