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Any fruit wine you would not make again?

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schlapppy said:
I'm pretty much 2 for 2 on making Cherry Melomel's that taste like cough syrup. I'm still letting them age.. maybe they will improve. But I don't think I'll make it again.
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They've had decades of flavouring coughsyrup with cherries, and still can't get it to not taste like cough syrup... good luck! ;-)
As a side note - why do they persist in flavouring medicines with cherries, when orange flavours are so much more pallatable in that situation? Sorry to hear about your mels, how long have you had them aging?
 
schlapppy said:
I'm pretty much 2 for 2 on making Cherry Melomel's that taste like cough syrup. I'm still letting them age.. maybe they will improve. But I don't think I'll make it again.
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That's not encouraging. Did you use tart or sweet? I very much want to try a tart cherry at some point, but I have not been able to find tart in the local stores. Which means I'll be stuck with fermenting juice. Don't get me wrong, I generally don't mind fermenting juice. Still, I greatly prefer to ferment the fruit if it can be procured at a reasonable price.
 
Midnight Sun said:
That's not encouraging. Did you use tart or sweet? I very much want to try a tart cherry at some point, but I have not been able to find tart in the local stores. Which means I'll be stuck with fermenting juice. Don't get me wrong, I generally don't mind fermenting juice. Still, I greatly prefer to ferment the fruit if it can be procured at a reasonable price.
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Here's the brewlog for the latest batch.
http://www.gotmead.com/forum/showthread.php?t=17850

The first one has been aging about 2 years, but I think I may have oxidized it.
 
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