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my homemade wine

18 years ago

I have made a couple diffrent types of wine. strawberry, appledandelion. i dont use any kind of sulfates. just sugar,yeast,juice,and water. the one problem i have is it taste like moonshine its to harsh. i use what the resipe calls for. any ideas? thank you!

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Comments (4)

makalu_gw
18 years ago
Without seeing the recipe, it's a little tough to tell. A couple of things though;

How long are you waiting after the wine is finished before you are tasting? Wines can take a few months to mellow out some of the harsh alcohol taste.

Some of the fruits you mention may not contain the amount of acid necessary to give the wines sufficient body and when the wines are thin, the hot taste is accentuated. If you can spare some, take a half glass or so of the wine and add a drop of lemon juice, swirl to mix and see if it makes a difference.

It could just be that there isn't enough fruit in the recipe (or too much sugar) that there is enough flavor / non-fermentables left when the yeast is done working (assuming you're using a decent wine yeast).
desiree_rn
18 years ago
i make wine and mine usually comes out good...i like my wine sweet so i use mroe sugar than it call for and i make it with muscadynes or black grapes and cherries..also yeast..i never use fruit juice..hope this helps
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Best website for winemaking info: http://winemaking.jackkeller.net/ If you want high alcohol content it largely depends on the alcohol tolerance of the yeast (high tolerance examples (17-18%): "Pasteur Champagne Yeast (Red Star)" and "Lalvin EC-1118"). HTH. :)
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If you want low alcohol, you need to begin the ferment when the hydrometer reads 1.07. Most wines start at 1.09, and if you go over 1.15, your wine will be like rocket fuel.
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IAN75, Every one has a recipe to make homemade wine, and some even makes drinkable? wine, but there is nothing to equal the right way to do it..Rubber gloves and balloons and yes... even condoms, is not a sufficent air lock. Yes, you need to use wine yeast. I had a friend of mine that used self rising corn meal, "well it's got yeast in it"!! I asked him how the white swollen grit looking stuff tasted with the grapes he wasted... A mold on the wine does not mean you have lost the batch..Some fruits have a downright ugly 'must' that rises to the top of the container, that will dissolve in the future if you use a tested recipe. and finally... Only you can tell if you have made a time bomb.. I started the same way you did about twenty five years ago and actually thought I had made good wine, until I started, doing it the right way. MY advise to you is to GOOGLE the name JACK KELLER, WINE..And read the article . it will tell you what you need and how to do it...Good luck in the future.
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stargazer943
18 years ago
What type of yeast are you using? That could be it also. But age really does help also, 6 mths is a good time period. Also, if you don't stop fermentation and it keeps eating the sugar it will run the alcohol % way up too. You can stop the process by adding potassium sorbate and still have some sugar for sweetning leftover.
PRO
11th Hour Productions
17 years ago
In my experience, going over 10% alcohol with a fruit wine will give you that flavor.

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