Comments on: About Us http://blog.letsmakefoodandwine.com ... the winemaking site where anything can be found! Sat, 31 Jul 2010 18:19:57 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Maria http://blog.letsmakefoodandwine.com/about/comment-page-1/#comment-1139 Maria Thu, 23 Jul 2009 20:11:32 +0000 http://blog.letsmakefoodandwine.com/?page_id=2#comment-1139 Great questions Kurt! The sharp or bitter taste might be from having pits/stems inside the batch. You could try adding some wine conditioner to it at the final stages. 1. It's always good to have it in a warmer temperature when fermenting and then once racked in a cooler location (like a fruit cellar) 2. I personally prefer glass. But that's just because I don't like plastics. But to save some money, I would ferment in the plastic and transfer into the glass for storage/ bulk aging 3. Depending on the yeast used. For the yeast we sell 1 pkg is good for up to 5Gals. Great questions Kurt!
The sharp or bitter taste might be from having pits/stems inside the batch. You could try adding some wine conditioner to it at the final stages.
1. It’s always good to have it in a warmer temperature when fermenting and then once racked in a cooler location (like a fruit cellar)
2. I personally prefer glass. But that’s just because I don’t like plastics. But to save some money, I would ferment in the plastic and transfer into the glass for storage/ bulk aging
3. Depending on the yeast used. For the yeast we sell 1 pkg is good for up to 5Gals.

]]> By: Kurt Schember http://blog.letsmakefoodandwine.com/about/comment-page-1/#comment-1114 Kurt Schember Fri, 17 Jul 2009 18:39:24 +0000 http://blog.letsmakefoodandwine.com/?page_id=2#comment-1114 This is in reference to the recipe i found on your web site for sour cherry wine. I have been trying to make wine for two years now. In different recipes for sour cherry wine i have tried my wine has always come out "bitter" or "sharp" tasting. would this have anything to do with the acid content in the wine? or is it something that i am doing wrong. this recipe is about the same as what i have tried in the past. I have some other questions as well. 1. When either in primary or secondary fermentors, do they have to be kept in a dark place and at a certian tempature? 2. I only have one glass 5 gallon fermentor and the rest are 5 gallon water bottles. it there a difference between the two? 3. If I make a 5 gallon batch will i need to use 5 packets of yeast? This is in reference to the recipe i found on your web site for sour cherry wine.

I have been trying to make wine for two years now. In different recipes for sour cherry wine i have tried my wine has always come out “bitter” or “sharp” tasting. would this have anything to do with the acid content in the wine? or is it something that i am doing wrong. this recipe is about the same as what i have tried in the past. I have some other questions as well.
1. When either in primary or secondary fermentors, do they have to be kept in a dark place and at a certian tempature?
2. I only have one glass 5 gallon fermentor and the rest are 5 gallon water bottles. it there a difference between the two?
3. If I make a 5 gallon batch will i need to use 5 packets of yeast?

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