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.

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Old 29-08-2005, 02:06 AM
Roy boy
 
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Default Sour

Just to let you guys know, the white must that I had done like red wine (
skins and pulp in the must) was extremely sour after the first fermentation.
I am going to go all the way with it and if it is as sour as it is now I
might add some sugar and serve it as hard lemon aid.

Roy



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Old 29-08-2005, 11:40 AM
MBaker
 
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Hi Roy,

Bear in mind that a decent period of aging can turn wines right around.
I have had batches that I have declared undrinkable, forgotten about
for a couple of years and found to be terrific.

Have faith!

Michael

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Old 29-08-2005, 05:01 PM
Droopy
 
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Freshly fermented wine will always taste a bit too acidic (I think they
taste like drunk vomit myself).

It should age out a bitt.

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Old 30-08-2005, 03:15 AM
Roy boy
 
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I will give it up to two years and then if it does not change I will add the
sugar and call it hard lemon aid.

Roy
"Droopy" wrote in message
oups.com...
Freshly fermented wine will always taste a bit too acidic (I think they
taste like drunk vomit myself).

It should age out a bitt.



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Old 30-08-2005, 07:49 AM
MBaker
 
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A terrific idea!

:-)

Michael



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Old 30-08-2005, 09:35 AM
Roy boy
 
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Party at my house in two years.

Roy
"MBaker" wrote in message
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A terrific idea!

:-)

Michael





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