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Old 08-26-2012, 08:31 PM   #1
adowling83
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Aug 2012
Brooklyn, michigan
Posts: 2



My husband has taken up the wine making hobbie which is great for him, but it would be even better if I could actually choke it down. For some reason, it always smells like bread yeast. I have tried it (he specifically made a batch with lower alcohol to see if that helped) and it is not a good taste. He only racks it once, so I am wondering if racking it at least twice, like most of you suggest, can help with the flavor and smell? Is there anything you can suggest to help with this so I can enjoy myself a nice glass of wine as well?!

 
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Old 08-26-2012, 10:26 PM   #2
novalou
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Jun 2012
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Quote:
Originally Posted by adowling83
My husband has taken up the wine making hobbie which is great for him, but it would be even better if I could actually choke it down. For some reason, it always smells like bread yeast. I have tried it (he specifically made a batch with lower alcohol to see if that helped) and it is not a good taste. He only racks it once, so I am wondering if racking it at least twice, like most of you suggest, can help with the flavor and smell? Is there anything you can suggest to help with this so I can enjoy myself a nice glass of wine as well?!
The wine is still fermenting and/or the yeast hasn't settled out of the wine yet.

My wine is usually pretty clear after the third racking and continues getting better with age.

Be patient and try your husband's brew after it clears.

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Old 08-28-2012, 02:17 AM   #3
Honda88
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Jan 2012
Pella, IA
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yea you need to rack it more then once, it needs to clear more, wine making is a slow process if you cant be patient then dont do it.

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Old 08-28-2012, 02:34 AM   #4
adowling83
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Aug 2012
Brooklyn, michigan
Posts: 2


He is going to try racking it more than once with this batch. I bet it only gets better from here. I will update once I have tasted it

 
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Old 08-28-2012, 01:45 PM   #5
Photony
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Jul 2011
Knoxville, Tn
Posts: 25


I wouldn't pass judgment on any wine for at least 6 months after fermentation ends. My typical routine is to rack every 40-60 days until clear.

 
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Old 08-28-2012, 02:03 PM   #6
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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Ingredients can factor in as well. Quality in = Quality out. That plus a bit of time (as already advised) can make something wonderful... trust us! :-)

 
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Old 08-29-2012, 03:19 AM   #7
Honda88
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Jan 2012
Pella, IA
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my rule is if its undrinkable young it probably wont make it, i know someone will come on here and say otherwise but its just how i do things..

 
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Old 08-29-2012, 03:23 AM   #8
novalou
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Jun 2012
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Quote:
Originally Posted by Honda88
my rule is if its undrinkable young it probably wont make it, i know someone will come on here and say otherwise but its just how i do things..
Undrinkable young is one thing, but the issue here is undrinkable with yeast still in the wine.

You really can't taste what is going on until it's pretty clear.

 
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Old 08-30-2012, 05:05 AM   #9
Honda88
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Jan 2012
Pella, IA
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if it is undrinkable with a small amount of yeast in the wine then its probably not gonna make it... if its undrinkable with a large amount of yeast that is one thing...

 
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Old 08-30-2012, 12:23 PM   #10
novalou
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Jun 2012
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Bottom line is wine making requires patience and time. Wine requires time to mature.

 
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