I just finished bottling one grenache wine, and an apple concentrate with honey added.
They were both great at 1.000 or 1.002 sg, I bottled the apple stuff at this reading and it is now slightly carbbed and has an "off" taste to it. Not as good as it was before bottling.
As for the wine, it clearly lost its thickness or body it still taste good, but it doesnt taste as great as it did when its SG was 1.000. Its thin now! Is it very important to stabilize the wine ? Does fermenting completly dry take away from the body ?
This leads me to believe that they both oxidized and slightly spoiled. The grenache was kept under airlock at 1.002 - 1.004, a 3 gallon carboy, with 1gallon airspace. Since it was still fermenting, wouldnt the co2 blanket protect the wine from oxygen? It was only kept there for 3-4 additional days.
They were both great at 1.000 or 1.002 sg, I bottled the apple stuff at this reading and it is now slightly carbbed and has an "off" taste to it. Not as good as it was before bottling.
As for the wine, it clearly lost its thickness or body it still taste good, but it doesnt taste as great as it did when its SG was 1.000. Its thin now! Is it very important to stabilize the wine ? Does fermenting completly dry take away from the body ?
This leads me to believe that they both oxidized and slightly spoiled. The grenache was kept under airlock at 1.002 - 1.004, a 3 gallon carboy, with 1gallon airspace. Since it was still fermenting, wouldnt the co2 blanket protect the wine from oxygen? It was only kept there for 3-4 additional days.