WineXpert island mist 2 weeks

[Blah]

Just did the 2 weeks of adding the last packs and f pack. Some reason even with 4 cups taken out, it filled her up. So i degassed for a mine and then made more room and added the rest of the f pack. I prob didn't have to but i figured it would give me a sample to taste with the f pack added in.

So just wondering how much it will change in flavor over the next two weeks? My wife says it taster very yeasty. I dunno what yeast taste like but its nowhere near a seagrams or arbor mist strawberry drink i've had lol. I got the strawberry watermelon kit.

 

[codeman]

Well the instructions say to whip up the yeast on the bottom so there's no surprise it may have tastes 'yeasty'

 

[richmke]

The entire F-Pack is too sweet for me. I typically put half the F-Pack in the primary (maybe 2/3 next time - yeast ferments the extra sugar and most of the flavor remains), and the rest according to instructions.

In any case, carboys hold varying amounts. I actually have my largest carboy as the "extra" that I use for racking: rack to the extra carboy; clean/sanitize the source carboy; rack back. Since I vacuum rack, the risk of aeration is minimal.

With the IM kits, when it is time to add the f-pack, I will rack to the primary bucket, mix in the f-pack, and then rack back to the carboy. Any extra, I put in an appropriate sized bottle to top-up the carboy in the future.

Assuming you followed the IM instructions, Step #3 is stabilizing (k-meta and k-sorbate), back sweeten (f-pack), and clarify (chitosan/isinglass). Your wine will taste yeasty until you have clarified the wine (step 4, rack off the sediment).

Note: I highly recommend for step 4, racking off the sediment (lees) into another carboy or bucket. Then, bottle from the carboy/bucket. In the process of bottling, you will start and stop the flow many times. The stopping causes back flow, and stirs up the the lees. If you rack first, then you only have clear wine in the receiving carboy/bucket.

 

[Blah]

okay, yea it makes sense now that it taste like that since stirring up all the bottom sediment.