Wine Updates:
Both apple and grape wines were bottled after the last posts. Due to me transitioning into a new job, and working weekends, I had not been able to update the blog with the status updates. Hopefully on my next wine, I can document it better.
I bottled both around the middle of December (around 21/22nd?). Managed to get 4 bottles of each.
In March, I opened a bottle of both Concord and Apple, and both tasted horrible. I smelled the yeasty scent still present in the wine, and both had sharp unpleasant acid on the tongue.
A couple days ago on June 10, 2018. I opened a bottle of each again. This time, the apple was amazing. It was the perfect sipping wine, with subtle nuance in flavor, that was not too overpowering in either acid, tannins, or alcohol level. The scent was of apple, and apple wood. Would rate this wine 8/10, a solid wine I would have no problem paying ~$18 for. I would try other types of yeast for apple, although this one worked wonders. Maybe Lalvin 71B or Red Star Premier Curvee.
On the other hand, the concord wine still tasted horrendous. The yeasty-ness had not gone away. The acid was tart, as I had not managed to sediment the lees completely. It tasted foxy (like concord grapes, fur of fox) and was a reminder of why concord grapes are not a popular wine varietal. Next time I try a concord wine, I would use super-dry yeast like EC-1118, fermenting it to bone dry, and maybe even sacrificing some natural aromas (as concord grapes lack them anyways). Trying the wine after 5 weeks of bottling, and after 5 months, and then 8 months should be done next time.
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