GiantSquid
Junior
- Joined
- May 23, 2012
- Messages
- 7
- Reaction score
- 0
ok, my roommate wanted to make some beet wine with me cause she wanted to learn brewing. so we started and we made 2 gallons worth of beet must, but then separated them into 1 gallon carboys (one for me, one for her). the recipe i used was heavily based off a jack keller recipe, however i did f up and add WAY too much tannin (it was the first time i used it). so it fermented, we racked, and started aging in the carboy. during the aging we tasted it a time or two and of course it was quite harsh on the tongue. i began to not care about the wine and needed the airlock for another wine, so i took it off and was going to bottle it but forgot to and left it for a month with just a plastic bag layered about four times rubber banded on it (very stupid to do, i know). BUT i got back from a month long trip, and tried it (so 8 months aging, one month with just plastic bag) and it tastes WONDERFUL. im like WTF??? we try hers and its still super harsh, and the color looks way clearer. i am sort of at a loss here. how did this happen. did the oxidization that happened with mine help take away the tannic harshness? if i was to do the same to hers now would it help hers? i've never heard of oxidization helping a wine in any way, its suppose to be a bad thing right? any help would be greatly appreciated.