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Old 09-07-2008, 05:24 PM   #1
Travis
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Hi
I am new to this forum and to wine making so I hope you don't mind me asking a question.
I just made my first batch of blackberry wine. I have racked it twice and it has cleared up nicely but it still has a strong yeast smell. will this go away when it is bottled and aged or is it ruined. Thanks for any help.

 
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Old 09-08-2008, 02:22 AM   #3
Travis
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Yes it has cleared up realy well. I hope to bottle it this week. I hope it turns out good, it was a lot more work than I thought

 
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Old 09-08-2008, 03:10 AM   #4
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Welcome!
How Clear? Read a news paper through 5 gallon carboy clear?
Those little yeasty buggers will settle out, and leave you with good wine. Don't worry!
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Old 09-09-2008, 03:11 AM   #5
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I have some Apfelwein that is exactly the same. It is very clear, but still smells and tastes like yeast. Everyone says wait. It has only been a month. Some books say to just wait a year, but most will say three months at least.
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Old 09-09-2008, 11:33 AM   #6
gunwolf
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My first experience was similiar to yours...except mine was a strong odor of sulfer and an off taste in my wine,this was due to an over sulfiting issue. what type of yeast did you use, how many gal. did you make? this is just for my personal notekeeping.

 
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Old 09-09-2008, 11:46 AM   #7
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If this wine is from blackberries from this year, it's too soon to bottle it. If it's yeasty tasting or smelling, it needs time in the carboy to age a bit and for more yeast to fall out.

How old is this wine? If it's less than 9 months old or so, it'd be a rush to try and bottle it. I think a yeasty taste wouldn't improve in the bottle. You want to rack maybe a total of 5-6 times, maybe more if lees are still dropping after 2 solid months in the carboy.
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Old 09-09-2008, 10:46 PM   #8
Travis
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The batch was started on July the 8th .
it is 5 galons
I used montratchet yeast

I haven't seen any bubbles in the airlock in about 2 weeks so if I am going to leave it in the carboy do I leave the airlock on it or do I seal it completly. Thanks for the responses

 
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Old 09-09-2008, 10:48 PM   #9
Travis
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You can see a newspaper through it if you use a flashlight

 
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Old 09-09-2008, 11:22 PM   #10
toularat
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Quote:
Originally Posted by YooperBrew View Post
If this wine is from blackberries from this year, it's too soon to bottle it. If it's yeasty tasting or smelling, it needs time in the carboy to age a bit and for more yeast to fall out.

How old is this wine? If it's less than 9 months old or so, it'd be a rush to try and bottle it. I think a yeasty taste wouldn't improve in the bottle. You want to rack maybe a total of 5-6 times, maybe more if lees are still dropping after 2 solid months in the carboy.
Really?? I find this surprising. I have made kits that taste yeasty and yet I bottled on schedule and the yeast taste disappeared. I have made fruit wines and have not had the yeasty smell, even though it didn't bulk age very long.

I would like the groups' opinion. I made a Blackberry using a can of Vitner's Harvest. I started it August 1 and racked it the first time on 8/13, second time 8/20 (when fg was .095) It is already clear on 9/8, which is very very fast. I can read a newspaper through it. It does taste yeasty, but not horribly. I called the brew store to ask what they thought and they said if it's clear, bottle it. What do you guys think?? Should I bulk age for a while? How long- until yeast taste is gone? I am not crazy about tying up a carboy for a long length of time. I did not use any fining and racked onto camden for the 2nd racking.
Do you think it tastes yeasty because yeast is still in suspension, or is it just young wine?? I thought it was just young, so now I'm confused.

Thanks!!

 
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