Hi, Using Jack Keller's recipe (well, from his website)
I am 3 weeks into a gallon. It is staying cloudy, but has gone from
1.105 down to 1.010 nicely. I've re-racked it today in an attempt to clear it.Two questions if I may:
- Should I do something to make it clear up, or be patient? I read in this newsgroup that cold treatment might clarify it (well, they were talking about a white wine).
- Taste - it's very grapey tasting, very sweet. Is this normal for this recipe to be very strong in grape/sweet? Maybe I'm used to other dryer reds, so wanted to know if anyone that has made this, can comment. I assumed as I approached 1.000, it would be less grapey tasting. But I'm new to this.
thanks in advance, DAve