regulatedhobbyist
Well-Known Member
Hey all,
It's been a long while since I've been here. So I started a blackberry wine in March. 4# blackberries/gal. Narbonne yeast, 3# sugar/gal. Og was 1.115 when I started.
Turns out I left the fruit on too long I believe. Anyway, there's a high tannin flavor (I.e. bitterness) in my wine.
I've been reading Jack Keller's site in clearing and fining wines. I'm looking to clear the tannin haze and bulk age. Most of the stuff I've read says to add a fining agent, wait two weeks then rack and bottle. What is the best way to reduce the tannins and improve flavor of this wine?
I racked off of the fruit at a month, then was going to rack again after 60 days. But was unable to rack until the other day. It's super bitter and really dry, I didn't take a hydrometer reading because I was distracted by the flavor, but it's dry. I am going to back sweeten, but need to clear tannins and age.
Any suggestions?
It's been a long while since I've been here. So I started a blackberry wine in March. 4# blackberries/gal. Narbonne yeast, 3# sugar/gal. Og was 1.115 when I started.
Turns out I left the fruit on too long I believe. Anyway, there's a high tannin flavor (I.e. bitterness) in my wine.
I've been reading Jack Keller's site in clearing and fining wines. I'm looking to clear the tannin haze and bulk age. Most of the stuff I've read says to add a fining agent, wait two weeks then rack and bottle. What is the best way to reduce the tannins and improve flavor of this wine?
I racked off of the fruit at a month, then was going to rack again after 60 days. But was unable to rack until the other day. It's super bitter and really dry, I didn't take a hydrometer reading because I was distracted by the flavor, but it's dry. I am going to back sweeten, but need to clear tannins and age.
Any suggestions?