You may remember the small sample of Apple Wine I put aside from racking primary into secondary. This value amounts to about 350ml, judging from the size of the cup. To this, I added one heaped teaspoon of table sugar (cane sugar), so simulate a backsweetened wine. The solution was poured it into an empty bottle of Old Overholt rye whiskey, and contained trace amounts of the remaining whiskey. The bottle was rigorously shaken to degass and left to chill in the fridge for a couple hours. Here are the notes of when I tasted it that night.
- Initially smells acidic, yeasty, very obvious fruitiness.
- Stings on first tongue contact, medium high acid. No signs of carbonation.
- Sweet, but not overpowering undertones.
- Yeasty breath (smells like live yeast)
- Fiery back palate (like a “hot” wine) - maybe attributed to age.
- Let it air out a bit to soften, makes it better.
- Does not taste like "oxidized" or reddened apple flesh. Still retains a freshness to it.
- Current level of sugar (1 heap tsp/ 350 ml) is just right to bring out fresh fruitiness, but still not overpowering or even noticeably sweet (in a sugary way).
- Lees are still precipitating onto the bottom of the glass
Color in a wine glass:
What I ended up doing for a temporary insulation solution* (should keep it warm and dark enough):
*A bunch of plastic bags to wrap the carboy, all covered with the plastic bag that the original juice was purchased in.
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