Will-o-the-wisp
Active Member
I have an elderflower wine that was made about in mid-june and this is the recipe used;
5 kg sugar (2kg brown)
-3 litre elder flower
-1.5kg sultanas
-2.5 litres WGJ
- 5 lemons and rind
- 5 oranges and rind
- 2 cups black tea
-pectolase
-Yeast nutrient (zylatol 4 teaspoon)
-Yeast (GV5)
It fermented on the flowers for a few day then strained and racked as normal. It has been in the secondary for 2 months now and was hoping for it to be ready next month but it has a bitter taste to it, like the pith of an orange or lemon but I was very careful not to include and with bits when adding the lemon and orange rind.
It does small very yeasty still and it could be still fermenting, albeit ever so slowly.
What do you think has caused this and do you think it could mellow over time?
5 kg sugar (2kg brown)
-3 litre elder flower
-1.5kg sultanas
-2.5 litres WGJ
- 5 lemons and rind
- 5 oranges and rind
- 2 cups black tea
-pectolase
-Yeast nutrient (zylatol 4 teaspoon)
-Yeast (GV5)
It fermented on the flowers for a few day then strained and racked as normal. It has been in the secondary for 2 months now and was hoping for it to be ready next month but it has a bitter taste to it, like the pith of an orange or lemon but I was very careful not to include and with bits when adding the lemon and orange rind.
It does small very yeasty still and it could be still fermenting, albeit ever so slowly.
What do you think has caused this and do you think it could mellow over time?
