"jim c" > wrote in message
...
On Feb 28, 5:22 pm, "Barb" > wrote:
> "Tom Kunich" > wrote in message
>
> m...> When I finished
> the initial fermentation and then the second at which the
> > sedement is mostly left behind and put the wine into the second carboy,
> > I
> > tried tasting the wine and it certainly didn't taste like anything I'd
> > like to drink. Does this all improve/change with the aging?
>
> Yes, what you're tasting now bears no resemblance to what you get at the
> end, it's still, basically, half-fermented fruit juice. You still have
> some
> fermenting to go, the wine has to then be cleared and settled, and you'll
> be
> surprised, even amazed, at the difference!
>
> Stick with it!
>
> If you're using one of the kits, you will be able to drink it straight
> away
> after fining has finished a few weeks hence, although leaving it to stand
> does make a difference - I don't wait that long, I find the result is just
> as good as basic supermarket drinking plonk, sometimes better.....
>
> Barb

I would add - despite a lot of opinion here - that once the
fermentation has stopped for certain, you're best off fining it
straight away. Racking it when it is completely clear, degassing it
then bottling as soon as possible... My experience has been that
letting fruit wines settle naturally can lead to off flavours and
little improvement compared to bottle aging...

Just my opinion,

Jim

Well I'd certainly disagree. Fining agents can strip flavor and color. It's
far better to let nature take her course and be patient.
Steve