Wine Blog: Saskatoon
So, it's stopped fermenting, has a distinct woody "saskatoon" smell - well, at least that particular element of the smell. Temp was 19C, so I imagine all of the musts have been hanging out right about there, which is fine by me. It's the colour of a light blush, pink with a hint of purple and a hint of salmon! Awesome! Fairly noticeable smell of yeast.
SG reads 0.995 - dry! It tastes dry, should be about 11% alcohol (the max potential for the sugar content). The taste is decent saskatoon, mostly that woody element (which is in the seeds or skins, so I might have left them in too long). It's got a fair bit of acid, I think that might be good - i might also sweeten it slightly, that might balance the acid and "woody" skin/seed flavours nicely. I think it'll be fine, might require a year of aging to settle in, though.
I wrung out the jelly-bag of skins and seeds as much as I could - quite the arm workout! - and then let it sit for a bit to settle before racking into a 5-gallon carboy.
If I decide to sweeten (I'll decide after I let it sit a bit in glass) I may need to kill the yeast and hope against a malolactic fermentation (probably unlikely).
B.
SG reads 0.995 - dry! It tastes dry, should be about 11% alcohol (the max potential for the sugar content). The taste is decent saskatoon, mostly that woody element (which is in the seeds or skins, so I might have left them in too long). It's got a fair bit of acid, I think that might be good - i might also sweeten it slightly, that might balance the acid and "woody" skin/seed flavours nicely. I think it'll be fine, might require a year of aging to settle in, though.
I wrung out the jelly-bag of skins and seeds as much as I could - quite the arm workout! - and then let it sit for a bit to settle before racking into a 5-gallon carboy.
If I decide to sweeten (I'll decide after I let it sit a bit in glass) I may need to kill the yeast and hope against a malolactic fermentation (probably unlikely).
B.