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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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29-01-2008, 07:43 PM
posted to rec.crafts.winemaking
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Bottling sickness
I have been receiving a lot of good advice about when to sulphite (see
below),and I hope to apply it when or if we have a good English summer and harvest. However I still have some 2006 red wine (German hybrids Rondo and Regent) which have survived my policy to date of not putting in any sulphite.The white has been thrown away as it oxidised. The red is beginning to taste quite good,but I have noticed an interesting effect which some of you might understand.When tasting the wine from my 1 gallon glass demijohn,when full the wine taste is only so so.After transferring it to stoppered carafes (like bottling)for drinking it gradually improves quite significantly over a week-and now tates very good.Does anyone understand this effect? Best regards Michael 
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31-01-2008, 02:16 PM
posted to rec.crafts.winemaking
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Bottling sickness
On Jan 29, 12:43 pm, michael wrote:
... When tasting the wine from my 1 gallon glass demijohn,when full the wine taste is only so so.After transferring it to stoppered carafes (like bottling)for drinking it gradually improves quite significantly over a week-and now tates very good.Does anyone understand this effect? The wine is young, tight, and tannic. It needs to "open up". A little oxygen before consumption can help soften the tannins and allow the fruit to express itself. Age will also mellow the tannins. The current condition of the wine is evidence that all is well. Greg
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