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Ok, I was wondering if there's a dictionary or list of definitions for winemaking and other homebrewing?
Because when I recently made a couple of gallons of "turbo cider", the actual result seemed to have enough cider flavour (actually the gallon I made with an added pound of honey tasted more "alcoholic") but seemed to have a texture much like water i.e. it seemed quite "thin" (like an over diluted kids orange drink).
Is that what's meant by "lacking body" ?
Similar to the phrases "dry" and "sweet". I can only really judge whether I like the flavour or not. Like for instance, my canned strawberry still tastes like an alcoholic strawberry ice cream syrup. Maybe it just needs me to "restart" fermentation with a champagne/high alcohol yeast, I don't know. I don't have anything to compare it too.
With "proper" (commercial) red wine, I don't know whether the ones I like are sweet or dry, fruity or "tanniny". I just recall the names of some of them, or the types. Then I only know if I like them by how they actually taste to me (and yes unfortunately, the ones I've enjoyed have invariably been more expensive clarets/bordeaux/etc type wines).
Hence my question about what some of these (apparently) commonly used terms mean.
regards
John the fatbloke
Because when I recently made a couple of gallons of "turbo cider", the actual result seemed to have enough cider flavour (actually the gallon I made with an added pound of honey tasted more "alcoholic") but seemed to have a texture much like water i.e. it seemed quite "thin" (like an over diluted kids orange drink).
Is that what's meant by "lacking body" ?
Similar to the phrases "dry" and "sweet". I can only really judge whether I like the flavour or not. Like for instance, my canned strawberry still tastes like an alcoholic strawberry ice cream syrup. Maybe it just needs me to "restart" fermentation with a champagne/high alcohol yeast, I don't know. I don't have anything to compare it too.
With "proper" (commercial) red wine, I don't know whether the ones I like are sweet or dry, fruity or "tanniny". I just recall the names of some of them, or the types. Then I only know if I like them by how they actually taste to me (and yes unfortunately, the ones I've enjoyed have invariably been more expensive clarets/bordeaux/etc type wines).
Hence my question about what some of these (apparently) commonly used terms mean.
regards
John the fatbloke
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