Hello first time poster, wondering if I could ask for a few pointers?
I bottled my first batches of WOW + Variant (both with RGJ) yesterday. The Orange wine is much better than I expected, doesn't taste like orange but very pleasant. The variant I made substituted Cranberry for Orange juice, and its this one I have the question about.
The Cranberry is very tart (to be expected I suppose) but I've read this might ease with ageing. The colour is what is puzzling me, its more orange than red (wasn't expecting red wine red, but a rose red). It doesn't taste like sherry so don't think its oxidised although I could be wrong. It was stabilised with Wilkos stabiliser (got k-met in it so camden not added) and I also used Wilkos finings the 2 stage one (for 5 gal so measured out 1/5 of contents).
So my questions are:
Is the colour because it got oxidised when racking?
Is the colour because the finings caused it to drop out?
Or is cranberry WOW variant just like that?
I'm guessing that someone else has made a similar if not the same recipe, can anyone share their experience/wisdom?
I bottled my first batches of WOW + Variant (both with RGJ) yesterday. The Orange wine is much better than I expected, doesn't taste like orange but very pleasant. The variant I made substituted Cranberry for Orange juice, and its this one I have the question about.
The Cranberry is very tart (to be expected I suppose) but I've read this might ease with ageing. The colour is what is puzzling me, its more orange than red (wasn't expecting red wine red, but a rose red). It doesn't taste like sherry so don't think its oxidised although I could be wrong. It was stabilised with Wilkos stabiliser (got k-met in it so camden not added) and I also used Wilkos finings the 2 stage one (for 5 gal so measured out 1/5 of contents).
So my questions are:
Is the colour because it got oxidised when racking?
Is the colour because the finings caused it to drop out?
Or is cranberry WOW variant just like that?
I'm guessing that someone else has made a similar if not the same recipe, can anyone share their experience/wisdom?