Well, Joe..It looks like I solved the mystery on my wine... It seems to be
the juices and musts I've been buying locally are very low in PH and high in
TA.. Plus what amazes me the most is the place where I get my juice/must
doesn't carry any buffers or testing equipment ... Ok, so now what? I came
to this conclusion when I noticed the same aroma (acidy-yeast) with my new
Chardonnay, and as it turns out the PH is very low and the TA is very
high... I am in the process of trying to fix the problem with my Chard. (see
my previous posts,) and I would like to prevent this problem in the
future...Does anyone have any advise on what is the best product to use to
increase the PH prior to primary? I have a fresh batch of Cab. Sov, Cab.
Franc and a Merlot arriving next week and if I notice the same problems with
the must I would really like to resolve it before I begin...
Thanks again,
Shawn
"Joe" > wrote in message
...
> Inferno said on 12/22/2004 10:49 AM:
> > ...
> > As for my batches...The Port is going on 4 years and I only have one
bottle
> > left, which I will open next year...So, I am not sure if it is aging
> > gracefully...The Merlot is 3 years old and I opened one of the two
bottles I
> > have left last week and its bouquet was less then desiarable...It still
had
> > that home made yeasty aroma, as for the taste, it was paletable but not
> > enjoyable...The colour was also a little brown...Which isn't a good
sign...
> > The Icewine style wine is 6 months old and has the same bouquet and
taste as
> > it did the day I bottle it...And to be honest, I know you cannot make a
make
> > a Mercedes from a VW...But it should at least taste like Riesling?? The
wine
> > doesn't even vaguely taste like Riesling... Anyway, my guests always
love
> > it..So, I have something to serve after dinner...
> >
> > The biggest flaw I find with the home made wine I've tasted is the
> > "yeasty taste" common in a lot all that I've tasted (Albeit, not that
> > many)...For example, I just tried a one year old Zin that a buddy made
at
> > one of those "brew shops" and it has that same fruity/yeast aroma and
taste?
> > Why do you think it has that taste? Is it that lack of bulk again?
> >
> > The juice/must I get is all fresh imported from all parts of the
world,
> > and they are not from concentrate.. Until now I was suspect that the
juice
> > was ALL one type, packed with different labels, however, my Chardonnay
> > actually taste like Chard, so I am starting to think that it is the
process
> > they advise you to follow that causes the problems ie: one type of yeast
for
> > all wines, they're own solutions for sulphiting and fining...As well as,
> > there quick to bottle practice... Not once was I ever told about yeast
> > nutrients, PH, TA, cold stabilizing and oak aging.... Perhaps this is
why my
> > end product is ok...rather than GREAT...
> >
> > Back tot he nutrients...Do you have a recommendation on what type of
> > nutrients to use?
> >
> > Happy Holidays,
> >
> > Shawn
>
>
> Ok, so lack of aging doesn't sound like the problem. I'm not
> really sure what else to suggest but something does sound wrong.
> I've never noticed a yeasty taste or aroma in my finished wines.
>
> I don't have much experience with grape wines, I make mostly
> 'country wines'. But give us some more details about what your
> process is, and maybe someone here can help. I'm still not
> sure if you're doing kit wines at home, or using a 'brew shop'
> and following their instructions. For some wines, yeast nutrient
> isn't even necessary - its used a lot in some country wines to
> make up for the lack of natural nutrients, but my understanding
> is that some grape wines have the right balance of nutrients not
> to need anything extra. Anyway, for my country wines, I just
> use what my local shop stocks - it's made by LD Carlson, and the
> label just says 'Yeast Nutrient' - I don't think it's anything
> special.
>
> Post some details about your brewing process, and maybe other can
> help...
>
> --
> Joe
> http://www.joekaz.net/
> http://www.cafepress.com/joekaz
>