Bitterness in finished wines

[DanielB]

Hi all, I have a few fresh fruit wines that are being bottled after 6 months bulk aging.

Some of them, like the 'reds'; cherry, blueberry, blackberry are all fine...

But the 'whites'; apple, strawberry, raspberry all have a bitter aftertaste.

I think it is 'more' than just alcohol (they are 13%+!)... I wondered what could be causing it.

Maybe the yeast?

It would have only been Young's super wine Yeast, or a vin class dried active yeast.

There's no moulds, all is clear. No bad smells....

Could it be that I leave it on the yeast after fermentation too long? Or too long after clearing before racking?

I welcome your thoughts.

 

[johncrobinson]

This is odd.Normally its the reds that can be a bit bitter when young.
I dont think youngs wine yeast should be any problem.

Any chance of describing this bitter aftertase a bit more ?