"pp" > wrote in message
oups.com...
>
> Ceri Jones wrote:
>> "pp" > wrote in message
>> oups.com...
<snip>
>> Ceri )
>
> I would follow the recipe in this case - it looks like it's meant to
> end up sweet, so perhaps this is as fars as the yeast can take it?
> Fruit wines often taste better with some sugar. The recipe says nothing
> about adding sorbate so that again is an indication that the yeast is
> supposed to die off before all the sugar is fermented.
>
> As for the timing - follow the recipe there too. End of fermentation
> doesn't mean the wine is ready for bottling, it needs to sit and be
> racked several times before it clears up.
>
> It's generally a good idea to follow a recipe the first time you're
> making it to see what the intended result is. You can modify that in
> later attempts but it's hard to do modifications without any data.
>
> Pp
>
Thanks so much for your help, I tend to be a worrier and so when it's not
going exactly how I expect it too I tend to... well worry.

When I had the lid off today it smelled much mellower than it did during
primary, a bit more subtle and less like "falling down water" as my dad puts
it.
So I guess with 4 3/4 months (approx) of aging will help no end.