On Jan 26, 8:51 pm, "Dar V" > wrote:
> Hi,
> I've made a lot of Terry Garey's wines, in fact that's how I started making
> wine. Your wine is very, very young (and raw) and really won't taste very
> good. But it is good to try when it is young just to learn how it does
> taste, so that you can see how better it can get over time. Patience is the
> key to making wine. I remember trying my first few wines when they were very
> young 3-6 months old, and then I was waiting until the wines were 7 months
> old, 9 months, 1 1/2 years old, 2 years old.... As you taste along the way,
> you'll figure out what you like best. Keep notes to look back on, and then
> craft your wines to how you like them. I'm north of Milwaukee, Wisconsin.
> Welcome to the group.
> Darlene ;o)
>
> "Sportinus" > wrote in message
>
> ups.com...
> 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.

I racked this to a secondary on 1/28 but now it appears to have
whittish stuff forming at the top. I assume this is an infection?
Any way to solve it or just start over?