Ah yes, and the compulsion continues...welcome to the world of winemaking. I
started with 1 gallon of rhubarb wine and 1 small wine rack. Now I make
about 20 gallons of wine a year, and I have a wine rack which can hold up to
108 bottles of wine.
Darlene
"Justin" > wrote in message
news
> On Tue, 21 Jun 2005 23:35:18 GMT, "Dar V" > wrote:
>
>>Justin,
>> Although I have not made those two types of fruit wine, your
>>descriptions sound pretty normal to me, and I do mostly fruit, veggie, and
>>herb wines. Young wine can taste and smell pretty bad, but as your wine
>>clears and more sediment drops out, and then when you rack, things should
>>improve. Just hang in there. Good-luck.
>>Darlene
>>
>>"Justin" > wrote in message
. ..
>>> On Tue, 21 Jun 2005 00:07:26 GMT, "Dar V" > wrote:
>>>
>>>>Hello,
>>>> Could you tell us about your initial fermentation? bucket? how long?
>>>>starting & ending SG? Can you tell us what color the wines are? Do they
>>>>smell like bleach or vinegar? Sometimes we need a bit more info before
>>>>we
>>>>can offer some suggestions.
>>>> I suppose if you used some old equipment which had vinegar in it
>>>> then
>>>>your batch could have gone bad that way. I clean with bleach too, but I
>>>>rinse well and I've never had a problem. My other thought is that very
>>>>young
>>>>wine can taste pretty bad, which you wouldn't realize because these are
>>>>your
>>>>first batches; so it might be worth your while to wait a bit longer
>>>>before
>>>>you get worried. I look forward to your response, it might help us
>>>>figure
>>>>out what happened.
>>>>Darlene
>>>>
>>>>"Justin" > wrote in message
m...
>>>>> Hello All,
>>>>> I have recently tried making my own wine, within the last few months
>>>>> after purchasing equipment from local store and old winemaker who
>>>>> was getting old and couln't handle it any longer.
>>>>> My question is my first 2 batches, 1 was pear and the other nectarine,
>>>>> both fresh fruit, have tasted like vinegar after I went to rack them
>>>>> after the 3 week stage.
>>>>> I don't get, all my equipment is sterilized either with a bleach
>>>>> solution, I know not the best, but I am poor or sodium bisulfite
>>>>> solution.
>>>>> After the primary they were filled to the neck also. My only other
>>>>> guess is that perhaps because I used very hot tap water instead of
>>>>> spring or distilled water, but I don't see how that can do it.
>>>>> Once again I'm only a novice and thought I'd ask the experts for their
>>>>> opinions. Any other info needed let me know. Cheers.
>>>>>
>>>>> Justin
>>>>
>>>
>>>
>>> Thanks for the quick responses. Perhaps I shouldn't go crazy and let
>>> time take it course to make judgement on the wine.
>>>
>>> Initial fermentation usually lasting 5-6 days, Starting SG was 1.090
>>> for both pear and nectarine. Did not to ending SG on nectartine but
>>> pear was .990, lowest hydrometer goes. Pear was off-white, creme
>>> colored, clear on top cloudy at bottom and nectarine was rustic orange
>>> color, clear at top cloudy at bottom. Pear wine smelled sour when I
>>> opened it, nectarine smelled more like a rancid beer, with a yeasty
>>> characteristic to it. Didn't smell like bleach at all. Like I said
>>> I'm new at this, so I'm quite anxious, but do not want to keep working
>>> at a wine if it is already too late by the way it tasted now. Thanks
>>> again.
>>>
>>> Justin
>>
>
>
> Thanks I'm going to let them ride and hopefully they are more pleasing
> in the future.
> In the meantime I'll be going to market and picking up more fresh
> fruit.
>
> Justin