10-14-2011, 07:34 PM
MRW1960 Wrote:Sorry to sound mean, but they have been in the fridge for two days and no clarification. As I mentioned in another post , I did everything correctly in the instructions. I was wondering if there some issues with the yeast. One thing that I did was put 1/4 Tsp. of yeast in the bottles. The wine that I fermented the longest still has a sour taste, and the alcohol content seems weak. I just bought a Hydrometer, and will use it next time. Again sorry to be insulting, just want it all to work right. I will update as the 2 bottles stay refrigerated, maybe thats all it needs.Thx.
Michael
UPDATE: After in the fridge for several days, the wine IS clarifiying, and very noticable alcohol. I've figured out with what fruit juices to stick with. I just opened a 10 day old Blend of Black Cherry/Apple juice wine I made and its very good. The wine that I selfishly said that "Tastes like crap" was a nectar blend of Grape,Pomegranate,Pear juices. Won't go there again.The Straight Apple Cider is now maturing very nice.
The "sour taste" is excessive dryness, essentially all the sugars were used up. You can try back-sweetening it to restore the sugar content to a pallatable level.