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Wine too sweet. #242388
01/09/08 01:27 PM
01/09/08 01:27 PM
Joined: Jan 2008
Posts: 49
New York
Goji Offline OP
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This summer I collected a fairly large bowl of blackberries from the forest and made wine. I'm so dissappointed that it turned out too sweet though! After the months of waiting and watching it bubble, it was no good! frown I still have it in the fridge, it's a few months old now. Should I try and fix it or just toss it? Someone told me if I added more yeast and warmed it up, it could fix it possibly.

Re: Wine too sweet. [Re: Goji] #242409
01/09/08 04:11 PM
01/09/08 04:11 PM
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Brom Offline
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I know very little about wine making, but I don't think trying a second time, in other words, trying to make better wine out of existing wine, will yield tasty results.

Then again, if you're only going to throw it away...

Is there any way you can quantify what you mean when you say the wine is "too sweet"? Were you trying to make a dry wine? How's your alcohol level?

It should be sweet. I would be surprised if I was offered blackberry wine and it wasn't sweet.


Re: Wine too sweet. [Re: Brom] #242412
01/09/08 04:18 PM
01/09/08 04:18 PM
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New York
Goji Offline OP
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I dont know how to describe the taste. It was not pleasant to drink I'll rephrase it that way.

Re: Wine too sweet. [Re: Goji] #242634
01/10/08 05:15 PM
01/10/08 05:15 PM
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Brom Offline
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That's whay I said "Is there any way you can" - it's a tough question.

'Course, "It was not pleasant to drink" says both more AND less than "too sweet".

With that, I would surely say, don't try to rehab this batch.

I'm curious that the quantity of berries you used was only a "fairly large bowl".

Again, I know very little about wine making, but that sounds like too small of a quantity of fruit to be able to engage in wine-making.

How much juice did you start with?

Re: Wine too sweet. [Re: Brom] #242636
01/10/08 05:54 PM
01/10/08 05:54 PM
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New York
Goji Offline OP
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I guess I didn't start with enough!! I'll try again this year!

Re: Wine too sweet. [Re: Goji] #242645
01/10/08 06:41 PM
01/10/08 06:41 PM
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Fond du Lac, Wisconsin
pretty bird Offline
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One year we made homemade wine grape and blackberry it turned out pretty good but was a lot of work. I remeber the mess we ended up having though down in our basement. My husband bottled some a little to early and we placed the wine bottles on their side on a shelf. Well some of them blew the corks off so you can imagine the mess it was.
I don't think I would advise trying to fix it.
I myself like sweet wine. For the wine lovers here I will not even tell you the wines that I like because its nothing that a real wine drinker would probably even buy.



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Re: Wine too sweet. [Re: pretty bird] #242662
01/10/08 07:32 PM
01/10/08 07:32 PM
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New York
Goji Offline OP
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The corks blew off? damn! I guess the wine wasn't totally done fermenting then. I don't think making wine is hard, it's just hard waiting for the fermenting process to be over with. ya know?

Re: Wine too sweet. [Re: Goji] #242895
01/11/08 03:28 PM
01/11/08 03:28 PM
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Brom Offline
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"I don't think making wine is hard"

Apparently it is harder than you think, since you don't want to drink the wine you made.

Hell, I could make wine that's not worth drinking; the hard part is making wine that actually tastes good.

Re: Wine too sweet. [Re: Brom] #243301
01/12/08 06:21 PM
01/12/08 06:21 PM
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Michigan
Cetan Offline
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Personally I am not a wine drinker so only like sweet wines. But if your blackberry wine is too sweet perhaps you could use it for making macerated fruits or fruit compotes where you would want some sweetness.

Re: Wine too sweet. [Re: Cetan] #243303
01/12/08 06:29 PM
01/12/08 06:29 PM
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thats a good idea.

if you are only going to throw it away, then i would try to fix it...see what you could do and see if it works.

then again, im only 13 so what i say is probably wrong. lol


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Re: Wine too sweet. [Re: brittany98] #322927
08/28/08 10:32 PM
08/28/08 10:32 PM
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Well, its been quite a while since you made the blacberry wine, but you could of restarted the fermentation with adding more yeast. The yeast could not handle finishing the wine because either, too much sugar and or not enough yeast nutrient. It probably would have been fine if you restarted it. Do you have a 1 gal. winemaking kit?

And about blowing corks, well that happend because fermentation was not done. Did you sweeten it? If you did sweeten it the yeast ate up the sugar and started to referment resulting in a sparkling wine. You can stop this by putting the other bottles in the fridge. But for next time you need to stabilize the wine, add stabilizer or campden tablets.

Well, I am fourteen but I know alot about winemaking cause I have been doing it for 1 1/2 yr, and made over 50 gal. of wine, and I am on another forum which I am quite active in.

English Vintner


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