Markchouinard
New Member
- Joined
- Jun 23, 2013
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Hi all,
I am new to wine making and have a few questions:
I am getting ready to rack a batch of Cab Sauv from the primary to the carboy after 5 days. It appears that fermentation is complete, and I am getting SG of 0.992.
When I taste the wine though, it tastes "off" from what I am expecting. I'd say it's a little bit vinegary but I don't know if that's possible after only 5 days in the primary fermenter? I also don't know if it's supposed to taste like that in the beginning stages. Maybe it is just really dry and young...?
It was air tight with an air lock the whole time and I sanitized all the gear prior to use. If anyone has any input/ advice it'd be greatly appreciated.
-Mark
I am new to wine making and have a few questions:
I am getting ready to rack a batch of Cab Sauv from the primary to the carboy after 5 days. It appears that fermentation is complete, and I am getting SG of 0.992.
When I taste the wine though, it tastes "off" from what I am expecting. I'd say it's a little bit vinegary but I don't know if that's possible after only 5 days in the primary fermenter? I also don't know if it's supposed to taste like that in the beginning stages. Maybe it is just really dry and young...?
It was air tight with an air lock the whole time and I sanitized all the gear prior to use. If anyone has any input/ advice it'd be greatly appreciated.
-Mark