reynardthefox
Member
- Joined
- Apr 8, 2018
- Messages
- 22
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- 4
greetings from the heart of Iran, the magical city of Shiraz (yes, they did steal our grapes )
so I made raisin wine. quick recipe: 5 kg seedless raisins, 2 kg sugar, topped up to 21 L with filtered water. after two weeks, took it off the raisins, another two weeks racked off the lees. fermentation is over.
now, it smells fine, it gives quite a buzz but it is astringent as hell. from what I've gathered aging and back-sweetening may solve it. I did add some sugar and tested a sip and it tasted better. I've got 9 months till the Persian new year, so I'm gonna age and see the result. my question is if I wait long enough is sorbate enough before back-sweetening. can I avoid sulfites?
or maybe, should I back-sweeten now and then age?
I would appreciate any ideas u might have.
so I made raisin wine. quick recipe: 5 kg seedless raisins, 2 kg sugar, topped up to 21 L with filtered water. after two weeks, took it off the raisins, another two weeks racked off the lees. fermentation is over.
now, it smells fine, it gives quite a buzz but it is astringent as hell. from what I've gathered aging and back-sweetening may solve it. I did add some sugar and tested a sip and it tasted better. I've got 9 months till the Persian new year, so I'm gonna age and see the result. my question is if I wait long enough is sorbate enough before back-sweetening. can I avoid sulfites?
or maybe, should I back-sweeten now and then age?
I would appreciate any ideas u might have.