Hello from Michigan

[Tovis]

How are you all.

I am making a blueberry wine and port, nervous after just tasting it but might just take some time for it to mellow out and such.

 

[cintipam]

Welcome Tovis!

Congrats on your first batch. Yes, blueberry is well known to need aging time before it mellows. Never made a port, but my logic says stronger blueberry will take even longer. I'm sure someone with actual port experience will come along shortly.

If you want something to drink without lots of aging, you might try the Dragons Blood thread. I must be losing my touch as I can't find a link right now, but again, someone else will speak up and point you in the right direction.

Pam in cinti

 

[francois_du_nord]

Welcome Tovis!

Good on ya for trying a nice blueberry and a port at that too! Lay it away for a while, and I'm sure that will be a nice batch.

Best, Fran

 

[Tovis]

What does wine generally taste like fresh out of the primary fermenter?

 

[sour_grapes]

To me, it tastes like somewhat harsh grape soda. Soda because it still has (at that point) some sugar, and, of course, lots of CO2. Harsh because it is young wine!

 

[cintipam]

Very dry and sour. Sometimes not much flavor. Different wines react differently over time, but esp fruit needs time to develop the flavor. People have diff methods of handling it. Right now is way too soon to judge for flavor, but often if it's really wimpy I'll use a straight can of a matching flavor frozen juice concentrate to top off. You can only do that out of primary into secondary fermentor tho, as later fermentation will be stopped. Later, after a couple more racking and some bulk aging you can taste it again and try a few things to see what will make it more to your taste. they call it bench testing. Pull out a glass, put a small portion in clean glass add a little sugar water syrup to it to see if sweetening counteracts the sour. Diff glass add a little flavor concentrate from those bottles you can buy at the Brew store. I find that chocolate is often excellent to smooth the flavor of darker fruits, while vanilla is better with lighter colored wine. Sorry, too much info. You are on the first racking, lots of time to go.

Pam in cinti