When do I dump? (slightly more nuanced than the usual question)

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

primerib

Well-Known Member
Joined
Sep 24, 2018
Messages
54
Reaction score
8
My marquette from last fall is coming along nicely.

However, I attempted a 3 gallon batch of second run/false wine off of the pulp which is not faring so well. From a sanitation perspective it’s perfectly sound, nothing off about it. From a taste perspective, it’s severely lacking. It tasted at best sort of harsh and vaguely medicinal from the acid blend i added before oaking, now after (over)oaking it just tastes like oak. It’s not something I could ever imagine sharing with friends or drinking a full bottle of myself. So I’m asking you all, would you dump, or bottle for the sake of science or just to have a few extra bottles of something alcoholic on hand just in case? It seems like a waste either way so just looking for opinions. Thanks!
 

lukebuz

Well-Known Member
Joined
Sep 12, 2013
Messages
348
Reaction score
65
eh, I'd just dump it, honestly. If you aren't going to enjoy it, why bother? You'd enjoy a $3 bottle of wine more than that, and its.....$3. Think of the lesson you learned! 2nd wines are a waste. For real, don't bother.
 

chipmunk

Well-Known Member
Joined
Aug 28, 2019
Messages
59
Reaction score
32
Could try cooking with it - if the harsh tastes are due to fusel alcohols they might dissipate after boiling.
imagine sharing with friends
Could try sharing with enemies? Haha
 

Karn

Active Member
Joined
Jan 16, 2021
Messages
39
Reaction score
13
My marquette from last fall is coming along nicely.

However, I attempted a 3 gallon batch of second run/false wine off of the pulp which is not faring so well. From a sanitation perspective it’s perfectly sound, nothing off about it. From a taste perspective, it’s severely lacking. It tasted at best sort of harsh and vaguely medicinal from the acid blend i added before oaking, now after (over)oaking it just tastes like oak. It’s not something I could ever imagine sharing with friends or drinking a full bottle of myself. So I’m asking you all, would you dump, or bottle for the sake of science or just to have a few extra bottles of something alcoholic on hand just in case? It seems like a waste either way so just looking for opinions. Thanks!
I'd let it age for at least one year, preferably two.
 

bernardsmith

Well-Known Member
Joined
Jul 10, 2012
Messages
5,313
Reaction score
1,765
Location
Saratoga Springs
I agree with Karn. Oak is likely to mellow over time and the acidity you might be able to tweak. What is the TA? You want that to be about 6g/L
If you have another wine that you might be willing to sacrifice you might try blending this one with the other - perhaps bench-testing first with something like 2 or 3 parts of the sacrificial wine to this one (and the sacrificial wine might be another second runnings to which you have neither added acid or oak.. and if you don't have a second second runnings until this coming fall , is your would be dumpable wine asking for rent if it sits in a carboy another 6 months? I don't think that I am being a contrarian if I suggest that dumping a wine is the next things after the very last thing you do with an undrinkable wine... What is undrinkable today may be a gold medal winner in a few years.
 

Snuffy

Airlock Sniffer
Joined
Nov 5, 2019
Messages
555
Reaction score
624
As long as it’s there in a bottle, it has potential. Aging could redefine it.
 
Top