AspiringDakini
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2 weeks ago, I began racking 5 gallons of various wines made with baker's yeast (elderberry, damson & apple). I fortified them with a bit of rum and a bit of brandy to taste (about 1 Cup of alcohol each to a 4.5 liter demijohn). I also added a sugar syrup to sweeten it to my taste. I like it quite sweet.
I fortified it because it was my first time making wine and I didn't know that baker's yeast would not survive higher alcohol levels. I wanted it to be a bit stronger than it was. When I first added the brandy and spiced rum, it tasted lovely. Now after it has been clearing for a couple of weeks, it has started to taste really strong in alcohol.
Will this flavor balance out over time or have I ruined it? It is drinkable but it does taste like it has too much alcohol in it. It is still early days... will this flavor get better with age?
I fortified it because it was my first time making wine and I didn't know that baker's yeast would not survive higher alcohol levels. I wanted it to be a bit stronger than it was. When I first added the brandy and spiced rum, it tasted lovely. Now after it has been clearing for a couple of weeks, it has started to taste really strong in alcohol.
Will this flavor balance out over time or have I ruined it? It is drinkable but it does taste like it has too much alcohol in it. It is still early days... will this flavor get better with age?
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