WineXpert German Muller Thurgau, taste seems off?

[guysns]

New to this forum, and winemaking. May have been a bit spoiled as our first kit turned out excellent (GrandCru International, Argentine Malbec-Syrah) without any problems.
We're now on our second kit, WineXpert German Muller Thurgau, and having doubts. Wine sat in primary fermenter (bucket) and secondary (carboy) longer than kit specified but specific gravity was fine at both stages so didn't think this would be a problem. The only issue we saw was that the elderflowers- added as specified- didn't want to settle out, so when we reached what should have been bottling day we re-racked using cheesecloth "filter" over siphon hose. The wine is clear, although darker coloured than expected (more amber than straw). My husband described the first taste (from siphon hose) as strong, and maybe a little yeasty? I sampled a bit after we finished re-racking and can definitely taste the elderflowers, which is ok, but it seems a bit strong to me as well, and for lack of a better description, homebrew-ish? I guess that would be what he is calling yeasty. We did some google-ing but there isn't a lot of info on German Muller Thurgau, except for debates about whether or not the elderflowers should be included. A few sites mentioned that a yeasty tasting wine should be left to sit longer before bottling, but those sites also mentioned cloudiness which isn't an issue for us.
The only info I found that could be helpful was on the WineXpert site, which suggested that if a wine is browner than expected and smells sherry-ish then it may have oxidized OR if it smells of yeast or bread it could be autolysis. While we don't find that the wine SMELLS of yeast or bread (or sherry) the taste could be described as a bit yeasty or sherry-ish. The fix described for both is re-racking (already done) and adding sulphites.

Is this taste normal for a German Muller Thurgau? Should we let it sit longer to let yeast settle before bottling? Is there a more precise way to check wine for oxidation or autolysis?

Any suggestions welcome!

 

[dangerdave]

This kit won me a Gold Medal at the 39th Annual Amateur Wine Makers Competition at Cellarmasters of LA last year. Made exactly according to instructions, mine was aged a year in the bottle prior to being judged. I don't remember having a problem with the elder flowers floating around.

I have found that leaving a wine sitting on the gross lees in the primary fermenter or secondary carboy for overly long can give the wine a yeasty smell or taste. The few times I have made this mistake, the wine did come back over time. Splash racking can also help eliminate not only this, but other bad aromas. Filtering is also an option.

My motto is, "Don't fret. Let it sit." Time can do wonders for wines.

 

[guysns]

Thanks for the reply, and glad to hear you had success with this kit!
Would you recommend splash racking for us at this point, or just leave in the carboy for an extended period before bottling? How long would you suggest?

 

[dangerdave]

ME? I would add a pinch of sulphite and splash rack, then let it sit for at least a week or two before tasting again. You can check it over the coming weeks to see how it is improving. Somes wines will give you problems, but I have had problem wines turn out to be some of my best.

Good luck, and keep us posted!

 

[guysns]

Thanks for the info dangerdave, taking your advice and keeping fingers crossed. So splash racking is done immediately after addition of sulphites? Hope I got that bit right. Now to wait a week *fingers crossed*