Hi All ...
after a break, I've started making wine again. Particular favourite is the "Barola" from Beaverdale (6 Bottle).
Anyway, thought I would try the Shiraz 6 Bottle from Beaverdale. Put it on 2 weeks ago, and it was fermenting nicely.
Airlock stopped bubbling last Thursday. Went to check the s.g. Sunday, and it was 1.007 - which the hydrometer reads as towards the dry end of medium. However tasting a sip, and it was far too sweet - almost like a sherry
This is what put me off winemaking before - I made a 30 bottle kit (Merlot) and despite it appearing to ferment fully, it was just sickly sweet. That was 5 years ago ... it took me a long time to get back in the saddle.
Unless my taste palate is way off beam, I am clearly doing something wrong. The wines on a brew mat - kept in a room where the air temperature doesn't fall below 18C.
Anyone know what I could be getting wrong. And is there a way to salvage this batch ?
Thanks in advance y'all :)
after a break, I've started making wine again. Particular favourite is the "Barola" from Beaverdale (6 Bottle).
Anyway, thought I would try the Shiraz 6 Bottle from Beaverdale. Put it on 2 weeks ago, and it was fermenting nicely.
Airlock stopped bubbling last Thursday. Went to check the s.g. Sunday, and it was 1.007 - which the hydrometer reads as towards the dry end of medium. However tasting a sip, and it was far too sweet - almost like a sherry
This is what put me off winemaking before - I made a 30 bottle kit (Merlot) and despite it appearing to ferment fully, it was just sickly sweet. That was 5 years ago ... it took me a long time to get back in the saddle.
Unless my taste palate is way off beam, I am clearly doing something wrong. The wines on a brew mat - kept in a room where the air temperature doesn't fall below 18C.
Anyone know what I could be getting wrong. And is there a way to salvage this batch ?
Thanks in advance y'all :)