kcmobrewer
Well-Known Member
Just wondering what you guys think.
Tried my first attempt at a wine kit. Cabernet. Followed all the kit directions but it came out pretty sulfury. Bottled it anyway and now 6 months later the sulfur taste is gone but it tastes weird. Hard to describe but I would say it tastes and has the mouthfeel of butter almost.
When I drink a Cabernet I expect something very dry and heavy on the tannins. The definitely is neither yet.
I know Cabernets can take a really long time to be drinkable. So I'm prepared to wait. Just curious if anyone else has experienced this mostly. I'm just worried I may put in all this time for something that just won't taste good. Maybe I made some sort of error.
Not sure on the recipe as it was a kit. Fermented around 70. Degassed for 10 mins or so after primary with a wine whip. Put in the oak chips. Stabilized. Used the included fining agent. Bottled a month later. Maybe 2 months after initial fermentation. Been in bottles about 7 months now.
Some bottles have actually been slightly carbonated, not sure how that's possible after degassing the hell out of it. To the point of worrying I may have done too much.
Any advice would be appreciated.
Sent from my iPhone using Home Brew
Tried my first attempt at a wine kit. Cabernet. Followed all the kit directions but it came out pretty sulfury. Bottled it anyway and now 6 months later the sulfur taste is gone but it tastes weird. Hard to describe but I would say it tastes and has the mouthfeel of butter almost.
When I drink a Cabernet I expect something very dry and heavy on the tannins. The definitely is neither yet.
I know Cabernets can take a really long time to be drinkable. So I'm prepared to wait. Just curious if anyone else has experienced this mostly. I'm just worried I may put in all this time for something that just won't taste good. Maybe I made some sort of error.
Not sure on the recipe as it was a kit. Fermented around 70. Degassed for 10 mins or so after primary with a wine whip. Put in the oak chips. Stabilized. Used the included fining agent. Bottled a month later. Maybe 2 months after initial fermentation. Been in bottles about 7 months now.
Some bottles have actually been slightly carbonated, not sure how that's possible after degassing the hell out of it. To the point of worrying I may have done too much.
Any advice would be appreciated.
Sent from my iPhone using Home Brew
