I made plum wine a couple of months ago. Its been aging in a carboy. The recipe called for adding acid blend and stupid me followed the recipe and didn't check the acid level before adding the acid blend. This was my first attempt at making wine and I've learned a lot since then.
Anyway,we were racking wines yesterday and I tasted the plum wine (hasn't been back-sweetened) and it was so severely astringent it made my tongue pucker. Is that normal for a plum wine that hasn't aged long? Will that astringency get better with age? Its not a matter of adding sugar. Its just plain really nasty right now.
Thanks!
Anyway,we were racking wines yesterday and I tasted the plum wine (hasn't been back-sweetened) and it was so severely astringent it made my tongue pucker. Is that normal for a plum wine that hasn't aged long? Will that astringency get better with age? Its not a matter of adding sugar. Its just plain really nasty right now.
Thanks!