Tasting

[Arne]

Is there someplace on this site that gives a written idea of what the different tastes are. Like is bitter too much acid or ph off or whatever? I would swear I have seen a sticky or a thread about this but can not find it. My pie cherry wine for lack of a better word has kind of a bitter taste. Just want to have some idea of where to start to help it. thanks, Arne.

 

[djrockinsteve]

Several reasons for a bitter taste. If you pressed the cherries really hard you may have introduced what are called phenolic materials into the juice. Excess tannin, or succinic acid can create a sour taste. If your wine oxydised it can give a bitter taste as well.

Were your cherries fresh picked? If they were young and not sweet enough you may have excess tannin. That is the case with grapes, I'm sure cherries are the same. Were they fermented with seeds and stems? This would also account for extra tannins in the juice.

Was the cherry wine cleared or finned. That will remove some bitterness as it would remove some tannin and other compounds causing a bitter or astringent taste. Or possible it just needs to be sweetened.

I just looked this up you could add a protein called casein. If you truly have excess tannin etc. then casein would remove the bitterness. You would only need a small amount. Geletin would do the same. I never used either.

 

[Wade E]

Fining with egg whites can also remove excess tannins. It may remove some color also though but may be a fair trade off. I dont recall any any threads on here dealing with flavor profiles of each wine though.

 

[Arne]

This was out of one of the extra bottles. Am going to try out of the 5 gal carboy tonite. Mite have been oxidizing a little as we had a taste out of this bottle a while back and do not remember it being bitter. Thanks for the replys, will let you know howit comes out. Arne.