then learn you Okay we will start with the strawberry. It was strawberry wine. I handpicked the strawberries, crushed the berries by hand through cheesecloth to get the juice. I used a recipe I found on the Internet for Strawberry Wine. As for specifics, I can get those too if necessary.
wine The two wine kit wines that I made were as follows:
A.) Chablis Blush -- Vintner's Reserve -- Followed directions explicitly. This one tasted okay, but had a hint of a bitter flavor.
B.) Riesling -- Vintner's Reserve -- Followed directions explicitly This one taste like a 40 of Mickey's Malt Liquor that is flat. Definitely not the way a Riesling should taste. The taste is similar to the taste that I developed with the Chablis Blush, and now with the Strawberry. I know it must be an error in the process because I am consistenly developing similar tastes. It is very frustrating that they do not taste good, but I am not planning on giving up anytime soon.
I do not have these numbers readily available as we recently moved. The wine was not transported. I can tell you; however, that the specific gravity measurements were exactly where the kits said they should be when measured, when racked, and when bottled.
Yes I racked the fruit wine once, and it seemed to clear up very well after that. I only racked it one time though. Should I have done this more?
The Chablis has all been consumed, but it would be approximately one year and 4 months old now. The Riesling is approximately 8 months old now, and the Strawberry is approximately 4 months old now. I am not sure of the degbutting process. Can you explain this to me in detail? The wine has been aged since bottling according to the numbers posed above. Yes it was stabilized, and yes it has been bottled.
It does not taste like wine. I cannot explain the taste well. Perhaps if you enter further directed questions I would be able to communicate more effectively. I entered it into a wine compebreastion in the Kentucky State Fair. I knew it would not do well because it did not taste like it should, but I wanted to gain exposure to events such as that.
With the kit wines I used potbuttium metabisulphite as a sterilization agent....with the Strawberry wine I used Campden tablets. Could the levels of the sulphites in my wine be the problem? What would this cause? I do not know how to tell whether or not a wine will go bad. Can you present this information? I was told strawberry wine will not be good after 6-12 months. How true is this?
in help. try on too would I advice
