MountainRunner
Junior
- Joined
- Nov 16, 2015
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Hi
I started a gallon of blackberry wine with 9lb blackberries, and 3.5lbs of sugar with teaspoon of citric acid and juice of half a small lemon. I used port yeast.
At first the must was very sweet. I did the primary ferment in a bucket for 9 days and when I put in into the demijohn (carjohn) it tasted slightly bitter.
I'm guessing as it ferments and the sugar gets even less it will become even more bitter.
Is there anyway I can reduce the bitterness? Some people say tannin removes bitterness but others say it causes bitterness and dryness.
Any ideas?
(It's my first attempt at this type of wine)
I started a gallon of blackberry wine with 9lb blackberries, and 3.5lbs of sugar with teaspoon of citric acid and juice of half a small lemon. I used port yeast.
At first the must was very sweet. I did the primary ferment in a bucket for 9 days and when I put in into the demijohn (carjohn) it tasted slightly bitter.
I'm guessing as it ferments and the sugar gets even less it will become even more bitter.
Is there anyway I can reduce the bitterness? Some people say tannin removes bitterness but others say it causes bitterness and dryness.
Any ideas?
(It's my first attempt at this type of wine)