COLObrewer
Well-Known Member
Never heard of this and can't find any info anywhere.
I have a red that has been in fermentation since last November, it's been racked 4 times, it has a strong butter aroma and flavor. The grapes were mostly frontenac and relatives, I did not de-stem them when crushed.
I had the same flavor in a white that was bottled as dessert so I don't believe its varietal. It must be part of my process, Is diacetal a factor in grape wine? The background flavor of the red is fine but the butter seems to be increasing, gravity hasn't moved for a few months.
Anyone have some insight? Yooper? Need more info?
I just picked this years grapes and I don't want the same problem.
Edit: Both the white and red have a thickish mouth feel, I assumed the white (which has been bottled for months) was due to the high residual sugar content. The white is clear, the red seems to still have some cloudiness, will a clarifier help?
Just opened one of the whites, don't really detect any strong butter aroma or flavor in it now.
Thanx!
I have a red that has been in fermentation since last November, it's been racked 4 times, it has a strong butter aroma and flavor. The grapes were mostly frontenac and relatives, I did not de-stem them when crushed.
I had the same flavor in a white that was bottled as dessert so I don't believe its varietal. It must be part of my process, Is diacetal a factor in grape wine? The background flavor of the red is fine but the butter seems to be increasing, gravity hasn't moved for a few months.
Anyone have some insight? Yooper? Need more info?
I just picked this years grapes and I don't want the same problem.
Edit: Both the white and red have a thickish mouth feel, I assumed the white (which has been bottled for months) was due to the high residual sugar content. The white is clear, the red seems to still have some cloudiness, will a clarifier help?
Just opened one of the whites, don't really detect any strong butter aroma or flavor in it now.
Thanx!