Wine and beer questions

antodeco

Hi folks,
Two quick questions.

Is it normal for wine to have a slight vinegar taste at the end of fermentation? The stabiliser was only added an hour or two ago. but when I tried it just there, it was a little vinegary. The final stage of adding the finings hasn't been done yet.

Second question, I have brew enhancer 2 and a few bags of spray malt. Should I use the BE2 instead of the spray malt? (both are 1kg).

Thanks

Khannie

I have never tasted wine at that stage but I'd say it would be fairly rough.

antodeco

Khannie wrote: »

I have never tasted wine at that stage but I'd say it would be fairly rough.

Ok grand, thanks for that. I just tasted to make sure all the sweetness was gone!

Shiny

I wouldn't be making any assumptions on the wine until it was left for a month to settle out after the last fining has been added. The last wine kit (red) I did didn't taste nice until it had been in the bottles 2 months.

I would add the spray malt instead of the BE2 as it would add more body.

sharingan

I have done a few honey/country wines and I have never tasted any vinegary flavours at the end of fermentation.

I have never used finings though (just let gravity do its thing). Some wines I have made tasted decent straight after primary was done. But all of them take time to get to their best (some wines I have made that tasted really good after only 3 months)

antodeco

Thanks for all the help. What temp should I complete the fining stage at?

redser7

I would be worried about a vinegar taste to be honest, it would suggest contamination But you've come this far so keep going, it might come good. They do mellow with time and completely transform.
So have you racked it once already? Most of the heavy sediment should be gone before adding the finings. Once you've added the finings it's best to put it somewhere cool, this will help the particles drop out. When you've racked again after you are happy it has cleared completely, dont forget to degas before bottling.
Is it a kit you are making? If so, dont follow the time frames to the letter, each stage usually takes longer (some times much longer) than kit instructions tell you. So use your own observation.
Good luck

antodeco

Its been racked off already once. I still have the brew belt around it, so I guess I should take that off and let it go cold?

Shiny

Yeah if you have added the stabiliser then there is no reason to keep it warm any more as the yeast is dead.

redser7

Yip, take that off. Some people put their brews outside at this stage to help clearing but with the temps we have that's probably too much Just put it somewhere like a cold north facing room and keep it away from a radiator. Should clear nicely.

antodeco

I've a 'swedish grade' log cabin in my back garden, where all my stuff is being brewed. I'll just turn off the brew belt and let the cold air get to it. I've the radiator turned off in it anyway.