New wine taste????

[scotty]

I'm still fooling with Welches. I'm not going to start the


kit till i make more mistakes and have a routine. Ive


got the sanitizing down quite well. Everything i will and


may need to touch gets sanitized.
The gallon is stopped fermenting. i added 2 campden


tablets . Then it was so dry that i sweetened twice. I


added those campden tablets when sweetening.


Now i tasted it and there seems to be a tingly sensation


on my tongue.
New wine??
too much acid??
still fermenting.
Hydrometer says it done fermenting.


Any comments advice or help please.


PS i made my own checklist but now i found the one on


this site that is available.So I downloaded it.

 

[grapeman]

The tingling on your tongue is probably just carbon dioxide in suspension. You remove this before bottling or aging by degassing. Take your stirring spoon and stir like mad and bubbles come out of suspension. This takes repeaded VIGOROUS stirring. If you have a Fizz-X or other device that you can fit in the jug, then it is attached to a cordless drill and makes the process a whole lot easier. Alos 2 Campden tablets might be more than needed. Generally the directions say 1 Campden per gallon-but always follow the directions on the bottle/bag. Masta is the expert on this subject.


You're doing great!

 

[pkcook]

Scotty,


Did you happen to add potassium sorbate with the campden tabs and then sweeten? As appleman stated, you are likely sensing carbon dioxide on the tongue and vigorus stirring will fix this, but if you have added sugar at the end of fermentation and didn't add sorbate, you may have induced additional fermentation. As long as there are some yeast cells alive when sugar is added, they will begin to consume the sugar and reproduceagain. The sorbate/campden will not kill the yeast, but will limit reproduction and the yeast will eventually die.


Stir the daylights out of it and record an SG reading thencheck SGa day or two later. If the SG doesn't move, the wine is still (not fermenting). One tip I'll offer is concord wine tends to throw sediment longer than most grape wines I've tried. Bulk aging will help to reduce the sediment, plus you tend not to drink it as fast

.


Good luck and keep us posted on the progress!

 

[masta]

appleman and pkcook nailed this one with their directions!!!

 

[scotty]

ok gang. thanks again. i am quite sure that the fermentation is stopped. il get to de gassing. This may be a reason for me to send in my first order to fine wines.