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