Home |
Search |
Today's Posts |
![]() |
|
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. |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]()
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 |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Newbie question | Preserving | |||
Newbie Question | Sourdough | |||
Newbie question | Winemaking | |||
Newbie Question | Winemaking | |||
Newbie Question | Winemaking |