Crabapple Puzzle
I made a crabapple wine using the recipe on Jack Keller's website two
years ago. I sweetened the wine to taste and adjusted the acid balance to taste with acid blend. I bottled the wine using Cellar Pro grade 3 solid corks and let the wine bottle age for one year. Now most bottles are delightful but about 20% of them are lifeless, no character and taste like blah alcoholic slightly sour water. I cannot find any visual difference and do not know what happened? Any Suggestions? Thanks, A. J. Rawls Anchorage, Alaska, USA |
Crabapple Puzzle
The only thing I could think of would be oxidation due to failed corks. Can
you recognize the taste of an oxidized wine? Is the bland wine a shade darker than the good wine? (this would be an indication of oxidation. You might pour a glass of the good wine in an empty wine bottle and cover it to keep out undesirables but leave it exposed to air. Let it sit for a couple of weeks and try it. If it tastes more like the bad wine, then it is oxidation. Ray "A. J. Rawls" > wrote in message ... >I made a crabapple wine using the recipe on Jack Keller's website two > years ago. I sweetened the wine to taste and adjusted the acid > balance to taste with acid blend. I bottled the wine using Cellar Pro > grade 3 solid corks and let the wine bottle age for one year. > > Now most bottles are delightful but about 20% of them are lifeless, no > character and taste like blah alcoholic slightly sour water. I cannot > find any visual difference and do not know what happened? > > Any Suggestions? > > Thanks, > A. J. Rawls > Anchorage, Alaska, USA |
All times are GMT +1. The time now is 12:19 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter