On Jul 10, 11:14 am, wrote:
> I just bottled a 5 gallon batch of Carignane wine made from fresh
> (California) grapes. Brix was an even 23 and it fermented to dryness,
> so that would put it in around 13% alcohol by volume. The wine tastes
> fine except that the alcohol is quite noticeable... and leaves a hot
> alcoholic aftertaste.
>
> I've never had this happen before... will the alcoholic kick mellow
> out over time in the bottle? Or am I stuck with firewater?
>
> Any ideas why a medium-bodied red wine at 13% abv would taste so
> alcoholic?
>
> -Travis

I wouldn't worry about it at this stage if you just bottled it, it
should get integrated over time. Alcohol tends to stick out right
after bottling.

For the general question: The alcohol has to be in balance with the
other elements (fruit, acid, tannin, sugar if any) - if it's out of
balance, you can get a hot taste even for mid-level alcohol %.

Pp