First less than successful batch of wine

Latest Articles

Author

Message

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28125
Location: escaped from Swindon

Posted: Thu May 05, 05 8:06 pm Post subject: First less than successful batch of wine
I tried making wine with dried Sloes, but even after a long pulp fermentaion the colour has failed to come through. I thought with dried Sloes there would be no particular need to prick them which would be a little hard anyway. But evidently there is. What I am left with, is something undoubtably alcohic as it ferments out, but without a character I can define.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri May 06, 05 12:17 am Post subject:
If it ain't good, leave it in the bottle for a year and see what it's like then. It's amazing what a bit of ageing can achieve.

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Fri May 06, 05 5:32 am Post subject:
Definately agree with Cab, and if its still strong but bland after a year, then blend it with a well flavoured wine that lacks authority, and you'll have twice as much good stuff

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28125
Location: escaped from Swindon

Posted: Fri May 06, 05 5:35 am Post subject:
We will see, it aint that its foul, its more that it's nothing.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri May 06, 05 9:40 am Post subject:
Bland is usually harder to deal with than 'slightly unpleasant'. How about flavouring it, even at this late stage? What harm can it do?

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28125
Location: escaped from Swindon

Posted: Fri May 06, 05 9:47 am Post subject:

cab wrote:

Bland is usually harder to deal with than 'slightly unpleasant'.

How about flavouring it, even at this late stage? What harm can it do?

Good idea, I may let it ferment on a little first though.

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT
Page 1 of 1

View Latest Posts