Bad batch of wine?!
Using some really nice Dan-Ben-Hannah grapes (table variety, but surprisingly good for wine), I made my first batch of wine!.!.!. it's a red wine with a little bit of tannin and a good balance of acid and fruit without being too sweet or too dry!.
It turned out so nice that I decided I'd be greedy and see if I could extract a bit more from the skins!.!.!. I added bottles of grape juice and let it ferment!.!.!. The result was nasty, with a rotten bread kind of flavor!. What happened!? Did a bacteria colony take over!? Did something go wrong with the yeast!? Could it have been the grape juice!?Www@FoodAQ@Com
It turned out so nice that I decided I'd be greedy and see if I could extract a bit more from the skins!.!.!. I added bottles of grape juice and let it ferment!.!.!. The result was nasty, with a rotten bread kind of flavor!. What happened!? Did a bacteria colony take over!? Did something go wrong with the yeast!? Could it have been the grape juice!?Www@FoodAQ@Com
Answers:
Sounds like you got a wild yeast infection!. Did you use any camden tablets or metabisulfate when adding the juice!? Those help keep wild yeast and bacteria from taking over!. And how sanitized was your operation!? I'm doubting the juice was to blame, but more likely some step between making first wine batch and adding juice, allowed a contaminating microbe in!. also, what kind of yeast did you use for fermentation!?
also, since you used a white juice grape for the second round, they tend to be lighter in body, and will hold some times wet wool, skunky odors for a while, but will clear up after a years worth of aging!. Rieslings are bad about this!. I'm going to put my money on accidental contamination though!.
Edit: Well, from what you've added, I'd say next time, order some dry packs of wine yeast (I've always had good luck with Redstar), get some Camdem tablets, and sanitize thoroughly!. Did you use the bakers yeast on the batch with the DBH grapes!? If so, then it is not the culprit!. I know a lot of times folks say that baker's yeast will cause bread flavors/aromas!.Www@FoodAQ@Com
also, since you used a white juice grape for the second round, they tend to be lighter in body, and will hold some times wet wool, skunky odors for a while, but will clear up after a years worth of aging!. Rieslings are bad about this!. I'm going to put my money on accidental contamination though!.
Edit: Well, from what you've added, I'd say next time, order some dry packs of wine yeast (I've always had good luck with Redstar), get some Camdem tablets, and sanitize thoroughly!. Did you use the bakers yeast on the batch with the DBH grapes!? If so, then it is not the culprit!. I know a lot of times folks say that baker's yeast will cause bread flavors/aromas!.Www@FoodAQ@Com
If the skins sat around after initial fermentation, any number of "bad bugs" could have set up home in them!.
The yeast is probably not the problem as long as you used a commercial strain!.
The grape juice probably isn't the problem either!. Concord makes OK wine!.Www@FoodAQ@Com
The yeast is probably not the problem as long as you used a commercial strain!.
The grape juice probably isn't the problem either!. Concord makes OK wine!.Www@FoodAQ@Com
try muskadine grapesWww@FoodAQ@Com