I've got several batches of elderberry wine that I've made over the last few years. Two batches have fermented down to extremely dry.
The problem is that they're also so astringent that you cannot drink them. When you swallow, it actually causes pain in your swallowing parts.
Another winemaker suggested that I use 100 bloom gelatine, and perhaps also kieselsol as additives. These are supposed to remove astringency.
According to www.piwine.com, these are to be used primarily during or shortly after fermentation is complete. Some of my wine is 3 years old.
Will these still have any effect on wine that is this old?
The problem is that they're also so astringent that you cannot drink them. When you swallow, it actually causes pain in your swallowing parts.
Another winemaker suggested that I use 100 bloom gelatine, and perhaps also kieselsol as additives. These are supposed to remove astringency.
According to www.piwine.com, these are to be used primarily during or shortly after fermentation is complete. Some of my wine is 3 years old.
Will these still have any effect on wine that is this old?