yeasty wine
robertalee
13 years ago
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We started making wine last summer - Blackberry, blueberry, and 2 different pears. We have bottled the blueberry. We like it and so have folks and family that have tried it. I think it still takes yeasty. It does have a good alcohol percentage. (We still have not figured out how to read a hydrometer!! We heard you added beginning and ending and then we heard you should subtract them! Compared to other drinks they must be around 12 - 13% We generally add sugar more than once during fermentation, taking readings each time, but none of it makes sense to us.)
Anyway, my husband thinks they are fine - he is used to his father's grape wine from concentrate when he was growing up and they taste the same. I would prefer to get rid of the yeasty taste. The other wines also have this flavor/flaw; depends which one of us you are talking to!
Does someone have a suggestion on how to clear up this taste?
Thanks!
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