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Old 12-20-2009, 01:14 AM   #1
Jun 2009
Posts: 22

Just read another user's post concerning a blackberry wine that lacked flavor.

I've got the same problem with a batch of peach that's ready for the bottle all except for it's lack of peach flavor. It tastes more like a white wine. I back-sweetened some to try to bring out the peach. But not much help. I'm going to have to flavor it.

How often do the rest of you end up artificially flavoring your fruit wines??

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Old 12-20-2009, 01:59 PM   #2

I never add artificial flavors to my wine. What I do is add some concentrated juice after fermentation is complete. It really bumps up the flavor of a finished wine. Try adding more fruit to the secondary as well.

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Old 12-20-2009, 04:52 PM   #3
Nov 2009
British Columbia
Posts: 168
Liked 2 Times on 2 Posts

I think maybe one of two things could be happening: you're using a yeast that doesn't leave behind a lot of aroma and flavour (EC-1118 can be bad for this), or you're using fruit that isn't very flavourful.

+1 on adding concentrate.

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Old 12-20-2009, 07:33 PM   #4
Sep 2009
SIDNEY, ohio
Posts: 3,526
Liked 72 Times on 64 Posts

what about for the next go around...can you add more fruit to the primary? I have some asian pear wine that is good BUT it is weak flavor wise... I have access to a ton of the pears again next year so can I just add more pears per gallon of wine next time? Also it is watery "feeling" in your mouth.
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.

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Old 12-21-2009, 12:18 PM   #5

The true essence of the fruit comes out better when added to the secondary. I hate to point out the obvious but pears aren't exactly bursting with flavor anyway. That's why you don't often see pear fruit drinks, pear flavored bubblegum, or pear ice cream.

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