talk about aging

[dralarms]

I made a mango, pinapple, peach and bottled it 10/2012 (which means at the time it was started no later than 8/2012) The few times I've tried it it was nasty (with a capital N).

I had given up on it and the only reason I still had it was my brother said he wanted it for an experiment (DDon't ask, I don't know).

My son took a bottle home and his wife loves it (I'm thinking she is wacked and got no taste).

I opened a bottle tonight, and while it's too high on the alcohol it actually has become very nice. So 30 months after bottling it's nice.

Now I admit at the time I was fermenting any thing I thought would make wine. And I was not following any of the correct procedures. Never used kmeta (do now but didn't then). Didn't even used good corks.

I'm now gonna go finish my hooch.

 

[Bergmann]

I made a plum from a pile of plums my brother in law brought. It was terrible. So I gave him two bottles for 1 of his share of a pear we made. 20 months later he offered me a glass of the nicest wine I had tasted in a while. turned out to be that plum. Sometimes things just go right.

 

[x_diver]

Mulberry / raisin wine tastes like a combination of dirty socks and dirt until it's a year old - at least when I make it. But it's brilliant after that.