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slimslam
01-24-2011, 06:15 PM
i made a pear reisling pyment about 3 months ago and i have been bulk aging it for about 2 months. i have never worked wiht riesling before i know its a grape thats full of acid. i tried some today and it had a great pear note in the nose and a nice fruity aroma to it but tjen it finished with a strong sour taste. i have it sweetened at 1.015-1.016 ish.

1. is the strong sour taste the rieslings acid kicking in?

2. is this somwthing tghat should mellow with time?

i dont want to backsweeten any more if i dont have to i like it right where it is.

a little history for ya ....

71b yeast
pear added in the secondary
no acid added
i belive the p.h. is around 3.4

Medsen Fey
01-24-2011, 06:50 PM
It may just be the acidity from the grapes.

You can take a 1/2 glass (or 2 or 3) and try some tweaks to see if you like it better. You can try further sweetening with honey. You can try mixing some pear juice in. You can try blending with a traditional mead that has little acidity, or you can try adding a little potassium bicarbonate (or calcium carbonate). After testing a couple of these tweaks, you may find one that helps.

On the other hand, acidity tends to mellow with age, and putting it away for a year or two might work wonders on it without doing anything else.

Trust your taste buds.