Hi! I am fermenting my first cranberry wine, it is on day 4 of pretty aggressive fermenting. I wanted to make it this winter to use as my Christmas wine next year, it is a very bright, cherry red, and as long as it is not too tart I think it will be good for my family. Anyhow, I was planning on aging it outside this winter, I have a stairwell that is protected from some of the cold so I don't think it will freeze. Do you think this will cut down on the tartness by taking away some of the acid? Also, I was thinking of adding tannins, partly because I've never used them and partly because I'm afraid it might be a little 'flat'. I'd appreciate thoughts on any of those ideas? Also, Curly, how did yours turn out?