Don't panick.

Apple wine is always harsh at the beginning.

Several thoughts occur he
- Did you degass the wine. There may be CO2 dissolved in the wine
that makes the wine taste harsh
- Apple wine has as major acid: apple acid wich is a harsh acid.
- How old is the wine. Apple wine has to age for several months.
_ How much alcohol is in it. The harsh acid with a lot of CO2 and a lot of
alcohol will give a too harsh taste.

My advise: Stirr it or degass it with a fizzx and age it.
I think it will be fantastic, drunk cold in the upcoming summer or the
next year.

Patience.

Luc


On Thu, 25 Jan 2007 17:42:44 -0800, Sportinus wrote:

> Below is my attempt at the wine in Terry Gareys book (apple wine)
>
> 1/14/2007 Apple wine
> Recipe The Joy of Home WineMaking by Terry Garey (pg 24)
> 12oz can of frozen apple juice concentrate Old Orchard
> 6oz of lemonade concentrate Minute Maid
> 30oz (3 jars) of apple blossom honey Love Creek Orchards
> ½ tsp pectic enzyme
> ½ tsp yeast neutralizer
> 1.100 hydrometer at 84° F SG
> Wyeast Labs 4766 Cider smack pack
> Topped off up to 1 gallon.
> Fermented at 64.7°-65.6° F
> 1/25/07 1.008 hydrometer at 65° F
>
> What should the sample taste like? It tastes a little sour/harsh with
> my untrained tongue. Will it soften as it ages? How does one train
> the palate (sp?) to recognize appropriate flavors? Any body in the
> Chicagoland area? I'm in a western burb.