Home |
Search |
Today's Posts |
![]() |
|
Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.crafts.winemaking
|
|||
|
|||
![]()
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 |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Least needed? | General Cooking | |||
Help Needed | General Cooking | |||
And another ... and help needed please | Sourdough | |||
Help needed | Wine |