Hi everyone....thanks in advance if anyone can assist me here. I used
to help my grandfather make wine...he used to make some quality
zinfandel.....so i thought i would try to make some myself...i
purchased the juice of five types of grapes....zinfandel, merlot, cab
sav, barbera and sangiovese......in sept 06...my question concerns
slowness of fermenting...i tasted the wines today to see how they were
progressing and all had some yeast taste...some a small amount and
some quite a bit...the wine cellar is a steadt 62 degrees....the wine
is stores in 6 gallon carboys w an air lock...sediment was removed
when i transferred in to the carboys from other carboys back in late
november 2006

i am willing to be patient as needed, i just do not recall how long he
waited for his wine to be ready.....he never used any of the tools of
the day such as hydrometers etc....just oak barrels ( i used chips)
and then tasted per his own liking. He also never stirred once the
barrels were sealed. I am following suit.

Does anyone see any see a future for my wines? The previous year I
made w zin and muscato.....similar situation occured but i still
bottled at 10 months and the white zin is aging very well and taste
gets better.......w time.......the muscat seems like it could have
stayed in the carboy a bit longer as it still seems a little yeasty?

Thank you

AL