twangy watermellon wine

[jdrum]

my sin just racked a month old batch of watermellon wine, and says its very twangy, i know time will smooth it out,but if it dosn't what would be the best way to fix it. i think when we put the batch down we scooped to close to the rind and got to much green. i haven't tasted it yet (i'll get down there tomorrow). the batch is 5g 100% juice. not shure of the sg. but will take the vinometer with me and check the abv tomorrow.

jim

 

[RobWalker]

twangy isn't much to go on! hahah. I'm assuming you mean tart/sour? did you use any citric acid, tannin etc?

 

[jdrum]

that was his discription, only his second try at making wine, i'll know tomorrow when i get there. we didn't add any thing just the wm sugar and yeast.
he got me started back into wine making,after 30 some odd years of only handling 1 bottle at a time. so now i am playing catch up on what to do. back then we just squeezed apples put it in a barrel with some raisens and brown sugar. i used to do some good rubarb wine. and a mean strawberry. as long as it had a kick, i was good to go. then age and better sence creeped up on me and now i am trying to learn how to do it right.

jim

 

[jdrum]

ok! i tried it last night and its kind of sour. i told him to give it another mo. abv is 11%. i dont think it's going to make a very tasty wine, i have read that watermellon is rough to get right, if worse comes to worse is it to late to make vinigar out of it, and distill it after the first of the year. use it to pack hot peppers next year.

jim

 

[RobWalker]

definitely give it time, all wines need a decent amount of ageing before they taste good!