A 'buttery' off flavour is usually attributed to diacetyl, although usually more common in beer, it can also occur in wines, particularly fruit wines. The best cure?..time. Ageing will promote any malolactic fermentation. To prevent it in the first place, if memory serves, low fermentation temperatures, over oxygenation and underpitching yeast can produce excess diacetyl. Although that's from memory, might be worth factchecking :) Still looks a tasty wine though...
The "Fancy Pitcher" (as seen on another channel) is probably in the top two of game changers for me. The other is a good bottle washer and stand. The pitcher allows me to know exactly how much liquid I have to account for, so I can plan out how many bottles I need of what size. Also, let me state how much I enjoy your videos. Funny, informative, entertaining. AND much
Great job and I'm not sure about the one you were referring to about the off flavors but I do know too much peach skin can make it taste a little odd but I actually don't mind a little bit. I just did a apple cider kit that had a flavor packet of peach and mango but I added some juice that was 17% real peach and I could taste the peach skins in it but with age they seem to mellow out a bit. Not sure if that was what you were referring to in regards to past beverages you've made.
Your mom is really cute!
Great video you two!
Thank you!
A 'buttery' off flavour is usually attributed to diacetyl, although usually more common in beer, it can also occur in wines, particularly fruit wines. The best cure?..time. Ageing will promote any malolactic fermentation. To prevent it in the first place, if memory serves, low fermentation temperatures, over oxygenation and underpitching yeast can produce excess diacetyl. Although that's from memory, might be worth factchecking :)
Still looks a tasty wine though...
Excellent feedback! Thank you!
@@letswineaboutit You're welcome. Looking forward to the next update, I'm sure it'll taste awesome :)
Was that a city steading brews reference???
You bet it was!
The "Fancy Pitcher" (as seen on another channel) is probably in the top two of game changers for me. The other is a good bottle washer and stand. The pitcher allows me to know exactly how much liquid I have to account for, so I can plan out how many bottles I need of what size.
Also, let me state how much I enjoy your videos. Funny, informative, entertaining. AND much
It for sure has its advantages! And thank you for the kind words!!
Whats going on with all those great value apple juices?
Those I made into hard cider in another video!
Great job and I'm not sure about the one you were referring to about the off flavors but I do know too much peach skin can make it taste a little odd but I actually don't mind a little bit. I just did a apple cider kit that had a flavor packet of peach and mango but I added some juice that was 17% real peach and I could taste the peach skins in it but with age they seem to mellow out a bit. Not sure if that was what you were referring to in regards to past beverages you've made.
That might be why! When I retry peach wines, I’ll do them without the skins and see how they come out.
@@letswineaboutit I do that with Ginger as the bark has a nasty bitter bite to me.