Hello, this is the first time I've done peach wine. I have two 5 gal carboys both started at 1.1 and now around 1.0 even. There's a distinc sour flavor on the wine and smell doesn't seem quite right. I degassed a bit in a glass and the smell cleared. But still getting 'hot' and sour flavor. It's also quite watery (or thin?). Is this normal?
I used 15 lbs peaches each and 1lb raisin each, primary for a week, strained peaches, let sit in primary a other week. Racked into carboys and the. Re racked 2 weeks later. I'm planning to re-rack a final time this weekend. Using lalvin ec-1118 added nutrient and energizer. Cleared the peach mix with campden before fermentation.
If it's an aging thing that would be great. Otherwise need some help
I used 15 lbs peaches each and 1lb raisin each, primary for a week, strained peaches, let sit in primary a other week. Racked into carboys and the. Re racked 2 weeks later. I'm planning to re-rack a final time this weekend. Using lalvin ec-1118 added nutrient and energizer. Cleared the peach mix with campden before fermentation.
If it's an aging thing that would be great. Otherwise need some help
