Initial Tasting

Yes, what you're tasting now bears no resemblance to what you get at the end, it's still, basically, half-fermented fruit juice. You still have some fermenting to go, the wine has to then be cleared and settled, and you'll be surprised, even amazed, at the difference!

Stick with it!

If you're using one of the kits, you will be able to drink it straight away after fining has finished a few weeks hence, although leaving it to stand does make a difference - I don't wait that long, I find the result is just as good as basic supermarket drinking plonk, sometimes better.....

Barb

What do you mean "fining it right away"?

Fining means adding whatever clearing agent you will be using, such as gelatin, Irish moss, Polyclar, or isinglass. So basically, Jim C is saying to go ahead and add the clearing agent as soon as fermentation has finished, instead of letting the yeast and other 'clumpables' float around in the brew for too long. This will probably result in a cleaner flavour, as well as a nicer-looking beverage.

I thought that the wine would clear by itself. You say that you need a clearing agent?

I would add - despite a lot of opinion here - that once the fermentation has stopped for certain, you're best off fining it straight away. Racking it when it is completely clear, degassing it then bottling as soon as possible... My experience has been that letting fruit wines settle naturally can lead to off flavours and little improvement compared to bottle aging...

Just my opinion,

Jim

Well I'd certainly disagree. Fining agents can strip flavor and color. It's far better to let nature take her course and be patient. Steve

Thanks Ben.

That is exactly what I was trying to say. As I say, the majority on this forum would disagree with me as Steve has. Although winemaking shop owners in the UK seem to be more or less in agreement with me. I can't explain the reason for the difference and I most definitely wouldn't say the members here are wrong, they have many years more experience than I do on the whole... Although I think I may have some evidence against it being 'far better to let nature take her course' when sometimes she deigns to make white fruit wines take so long to settle naturally that the suspended particles steer the flavour off- course...

It is certain that fining agents CAN strip flavours and colours. I would say it is also true that particles left in the wine too long can impart off flavours and contribute no positive attributes to it. My belief and personal experience is that for white (non-grape) fruit wines, better results are achieved on average by fining than not (for wines which do not settle naturally within a few weeks of fermentation ending. I recognise my opinion is contentious outside of the UK and even among some artisan wine makers here. I also recognise that my belief does not extend beyond white non-grape wines.

Perhaps the reason is that these wines have particularly fragile and carefully constructed flavours and balances which have to be gauged just right in order to produce a pleasant and drinkable result. As a result, perhaps, I'd rather lose an iota of flavour than gain an undesirable off-taste of any magnitude. To my tastes, QuikKleer brand (gelatin/kieselsol similar I suspect to Sparkaloid in the states?) seems to leave the desired flavour intact as far as I can tell, while removing the yeast and remainders which cause off flavours.

I submit this as my experience and opinion with my cap respectfully tipped at that of others here.

Jim

I knew when I made the statement that I should have qualified it. I actually think we agree more than disagree. I am much more a mazer than a vintner. My whites are mostly from delicate varietal honey and the object is to capture same in both nose and taste. Natural clearing is much preferred in this circumstance.

In fruit wines I can definitely see circumstances requiring fining. Apples, pears, peaches and plums will drop sediment for a year of longer. Some, if not treated with enough pectic enzyme, will not clear without fining. Yeast autolysis and rotting fruit do not add to the drinking pleasure. I must learn to speak in more general terms.

Apologies & cheers, Steve