New mexico sunset- Agave wine 5/13/2009
3 jars of agave nectar (23.5 oz.)
1/2 gallon white grape juice
14 oz. jar of marachino cherries
1 oz. lime juice
1/4 very ripe banana
1/2 gallon organic orange juice-no pulp
water to 2 gallon mark
1 tsp pectanase
1 tsp. yeast food
1 tsp.yeast energizer
1 tsp epernay II yeast
SG- 1.080
5-29-09– sg- 1.000
racked to 2/1 gallon jugs.
slightly sweet- dry aftertaste.
no particular flavors
9/15/09
clear, Dry and has a nutty taste, with an on going orange after taste.
12/31/09
1/25/09- sampled-
I used the vinturi aerator- since I thieved from bulk aging.
nice wine- every sip gets better…
hello,
Thank you for the great quality of your blog, every time i come here, i’m amazed.
black hattitude.
Neil,
I’m making New Mexico sunset-Agave wine per the receipt
on your site. I fallowed the receipt to the letter and after
16 days checked the SG and the hydrometer bottomed out
in my sample and the wine smelled like rotten eggs. I’m sure
I did something wrong, being new to the experience of wine
making I could use some suggestions on what I did wrong.
I know this wine has got to be delicious when made right.
Help. Ben
Ben,
first I would rack it, in doing so add as much air as possible, then pour it into another container adding more air- and back again, adding air- releasing the gas.
then I would add crushed and melted into a little water ,campden tabs at 1 per gallon +1.
I have had one other wine do this during the first days of fermentation, by adding yeast food and air- it jumped started the yeast and warded off any other problems.
My cantaloupe wine also became aromatic, I did the splash racking, double campden and locked it away in a dark closet- besides being bone dry, it has good flavor and the smell is gone, it has a very light and pleasent melony smell.
let me know if I can help ya any other way- Neil
Really what I needed. Thanks I have been looking for this sort of info for a while. I have bookmarked your blog to enable me to read more on the topic.