Is my wine ruined?

[Joecal1952]

First, I thank you all for allowing me in this awesome forum!

I think I made the biggest and expensive mistake in being talked into using a conical vessel for making my Barolo style wine. The guy in the store gave me specific instructions and I now find out that he may have guided me wrong. It is a 6 gallon kit, and the vessel is 8 or more gallons.

I was told to add juice and bentonite and top off to the 6 gallon mark. Wait about a day or so and the fermentation would begin and you'll see the bubbles start in the airlock. All this happened as planned, and at that time I opened the valve to let the sediment begin to collect in the ball. After 5 days, fermentation slowed way down and I was told to remove the collection ball at this time, empty and sanitize it and replace it. I did this, and I shook the vessel slightl as he told me to and fermentation picked up a bit Here is where I think he messed me up. He told me with Barolo, I would need to let the wine sit for FOUR WEEKS, untouched, in the vessel. After four weeks, remove the collection ball and sanitize for future use. Then add in 3 packets that came with the juice, one at a time, and degas between adding each packet. I did this. He then told me wait an additional TWO weeks - add the oak essence and smoother, stir in and bottle.
OK - I taste tested the wine at the four week mark and it was horribly bitter, but clear. Not like vinegar, just bitter. I have one more week to wait to bottle. Is this wine ruined because there was too much space between the juice and the lid, or will this wine get better after bottling and aging? Thanks for any help. Maybe I should go buy a carboy and use this expensive vessel as a primary fermenter?

 

[GrogNerd]

I have no idea about winemaking, but do know beer brewing and the two can't be all that different in that you should relax. bottle it, let it age and not worry about it.

people have been doing this kind of stuff for thousands of years, without the benefit of the superior ingredients, equipment and techniques we enjoy today including access to nearly infinite knowledge available on the internet.

it may be ruined, but you really can't tell at this stage. ride it out and start another batch. like anything else, it takes practice to get good at it and what can be better than practicing making alcohol?

 

[SmokeyMcBong]

I'm going to say that your wine is probably fine. It tastes bitter because its most likely fermented to dry. It may need some backsweetening to suit your pallet. Do you have a hydrometer? If so, whats the gravity reading of the wine now?

EDIT: also, depending on the alcohol content of the wine, it'll have to age. 6 months to a year is not terribly uncommon before it comes into its own...

 

[Joecal1952]

I'm going to say that your wine is probably fine. It tastes bitter because its most likely fermented to dry. It may need some backsweetening to suit your pallet. Do you have a hydrometer? If so, whats the gravity reading of the wine now?

EDIT: also, depending on the alcohol content of the wine, it'll have to age. 6 months to a year is not terribly uncommon before it comes into its own...

I feel a bit better now that I read this. The hydrometer reading is at 0.990. The wine is strong the way I like it and a nice ruby red...I never had this issue when using the plastic bucket and carboy. As I tasted the wine from time to time it was pretty good, but since buying the vessel and making a Barolo...well, that could be the difference. I never tried Barolo before and you are not the first one to tell me I need 6 months aging. I hope it turns out!

 

[Joecal1952]

I have no idea about winemaking, but do know beer brewing and the two can't be all that different in that you should relax. bottle it, let it age and not worry about it.

people have been doing this kind of stuff for thousands of years, without the benefit of the superior ingredients, equipment and techniques we enjoy today including access to nearly infinite knowledge available on the internet.

it may be ruined, but you really can't tell at this stage. ride it out and start another batch. like anything else, it takes practice to get good at it and what can be better than practicing making alcohol?

I guess patience is the key here. If it tasted like vinegar, then I would worry, but it is just bitter and probably needs a good aging in the bottle. I will keep you posted. I have been making wine for many years but this is the first time using this vessel equipment. If it turns out bad, I will go back to the Carboy method...Have a good day

 

[rickswine]

I would put it in the Carboy top it up and let it age for a few months before back sweeting. It may taste bitter now because it is vary young. Let it age in the Carboy then taste it. If it taste good at that time then you can bottle if it needs to be sweetened you can still do it.

 

[Joecal1952]

I would put it in the Carboy top it up and let it age for a few months before back sweeting. It may taste bitter now because it is vary young. Let it age in the Carboy then taste it. If it taste good at that time then you can bottle if it needs to be sweetened you can still do it.

In response to that, I may just go ahead and get a carboy and follow your idea, but, I do have a question.....Although I have been making wine a while now, I have never had to "back sweeten", so I don't know what that process is or how to do it? Could you kindly explain in case this needs to be done.

Much thanks!

 

[SmokeyMcBong]

after adding all the chemicals in the packets the yeast will not be able to ferment fresh sugars or reproduce. so you can sweeten the wine to taste without fear of popping corks.

 

[hornetd12]

Yes, aging will for sure improve the flavor, I make Barolo quite frequently and the flavor really starts to improve at about the 3 month mark, and just keeps getting better from there. When it is young I find it really has an off flavor and is not very tasty.

 

[EJay]

Are you sure it isn't just tannic? I work for a major wine producer and importer of wines, including Italian Barolo, which is a terribly tannic wine. It is not unusual, commercially, to age Barolo for a decade or more.

 

[Joecal1952]

Are you sure it isn't just tannic? I work for a major wine producer and importer of wines, including Italian Barolo, which is a terribly tannic wine. It is not unusual, commercially, to age Barolo for a decade or more.

I love wines high in tannin - this one was a bit bitter, but even after one week in the bottle we decided to try one and it already much improved. I have another batch going right now!!! I know that aging is a big factor. I am learning more and more about Barolo as I go. I have been drinking it for a long time but never tried making it. This leads me to another question. The fellow that sold me the wine kit asked me how long I would be aging this wine and I said probably about 6 months, not knowing it needs more time. I asked him why he asked and he said there are different corks for different aging times????? Now I don't know if I can store this wine as long as it needs...Is what he tells me true?



Thanks for your input!!!