Bitterness

[DanielB]

Hi, another post from me...

I have had a few country wines on the go - from ginger beer...to rhubarb, peach, blackberry, and strawberry.. They are all fermented to dry.

When I have racked I have had a sneaky taste..just to see how things are getting on and they all seem to have a bitterness to them.

Is that just that alcohol tastes bitter - and these are 'dry'?
Is that aftertaste something that matures away?
Am i tasting yeast, or fruit that will rack out?
Or have I got dirty?

Is that just what they taste like?

Many thanks

Daniel.

 

[Dutto]

1. At the "just finished after fermentation" time, there is absolutely no chance of discovering what the wine will taste like after it has matured for a few months.
2. The bitterness will in most cases mellow out: however, wines such as Rhubarb Wine are naturally gifted with major "mouth puckering" taste that may stay there for the whole life of the wine. I think the phrase is "an acquired taste"!
3. Fermenting out and then sweetening (which will also reduce the bitterness) may be carried out:
   • Before bottling with Splenda or other type of sweetener that won't ferment in the bottle.
   • Before drinking by introducing a small amount of sugar into the wine before drinking.

BTW, absolutely rank wines that are severely infected:

• Are very rare, and,
• Will not improve in the bottle no matter how long they are kept.

From your description there is nothing to worry about, it's just a matter of having patience.

 

[DanielB]

Thank you so much Dutto. I think patience is an ingredient i find hard to come across! But i hear what you are saying....

I have rhubarb, blackberry, strawberry and peach all now racked at least once - i have been led to believe that allowing them to mature in the d/j is 'better' than in bottles..?
My memory is that they all taste bitter, but this will likely mellow or change over time.
I didn't realise that back sweetening is actually a step that will likely need carrying out - but I accept this is now the case.

Out of interest, allowing the maturing in bulk - ie in the d/j...can/should I keep an airlock on? Or should I use a bored bung with cotton wool...or should i bung it fully?

 

[Cwrw666]

As Dutto says, rhubarb is famously mouth-puckering, but I also find dry blackberry wine to be the same way.
If fermentation is definitely finished just use a solid bung. Personally I'd use cork as I find rubber bungs give a horrible taste to the wine, reminiscent of school bunsen burners.

 

[DanielB]

thanks ... i have a good few corks, so will use them!