Re: Beet Wine issues

Sounds like oxidation to me, browning tends to be from too much O2

Rob L
"TechnoShroom" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> I just pulled out some beet wine I had put away in May of this year and
was
> very disappointed with what I found. The color had changed from brilliant
> red to a somewhat brownish ruby. The flavor, originally on the sweet side
> with tones of beet and a rather interesting mix of other flavors has
become
> something with an overwhelming taste of brown sugar and a hint of cheap
> port. The aroma is also overwhelmingly of brown sugar. The odd thing is
that
> no brown sugar was used in making this wine.
>
> Is this a result of oxidation or some sort of infection? The wine, other
> than its peculiar aroma and taste seems perfectly fine. It's beautifully
> clear, the bottles are sediment free, and has good body. It is a little
more
> brown than red than I would like but otherwise seems normal. I just don't
> understand how I screwed this up this bad.
>
>