Just tasted my strawberry wine that I started on 7-6-2011, it's got the dreaded rubber taste. Not overwhelming, but definitely noticeable.
This is disappointing because of the amount of work and expense of this 5 gallon batch. And the color is an unbelievably beautiful clear red!
Following my notes, I've made 3 beginner mistakes.
1) I didn't make sure all the sugar was dissolved in the very beginning, making my gravity readings actually increase as the sugar dissolved over the first few days. https://www.homebrewtalk.com/f25/sg-going-wrong-way-256260/ While this is a beginner mistake I don't think this caused the rubber taste.
2) Except during the daily stirring of the must, I kept the lid on the bucket with an airlock, instead of just covering my bucket with a cloth to allow for oxygen absorption. Again, beginner mistake of not remembering all the instructions.
3) I transferred the wine into a carboy after 7 days in the primary bucket, immediately the bubbling in the airlock increased dramatically. This was my first sign that something was not as expected. Then I racked it after 27 days. After this racking I let it sit undisturbed for 46 days (which was yesterday). I now read that I should have been stirring it weekly. I believe this is where the off flavor could have been prevented.
So after the sinking feeling of having ruined this batch, I still stirred it in the carboy and put the airlock back on.
So where do I go from here? Will any time and additions help this wine?
This is disappointing because of the amount of work and expense of this 5 gallon batch. And the color is an unbelievably beautiful clear red!
Following my notes, I've made 3 beginner mistakes.
1) I didn't make sure all the sugar was dissolved in the very beginning, making my gravity readings actually increase as the sugar dissolved over the first few days. https://www.homebrewtalk.com/f25/sg-going-wrong-way-256260/ While this is a beginner mistake I don't think this caused the rubber taste.
2) Except during the daily stirring of the must, I kept the lid on the bucket with an airlock, instead of just covering my bucket with a cloth to allow for oxygen absorption. Again, beginner mistake of not remembering all the instructions.
3) I transferred the wine into a carboy after 7 days in the primary bucket, immediately the bubbling in the airlock increased dramatically. This was my first sign that something was not as expected. Then I racked it after 27 days. After this racking I let it sit undisturbed for 46 days (which was yesterday). I now read that I should have been stirring it weekly. I believe this is where the off flavor could have been prevented.
So after the sinking feeling of having ruined this batch, I still stirred it in the carboy and put the airlock back on.
So where do I go from here? Will any time and additions help this wine?