thomas8861
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- Joined
- Jun 27, 2009
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Any advice welcomed.
We make elderberry wine every year and our recipe book says save it for two years in the bottle to taste it at its best - well for the first time we have managed to keep some for nearly two years but am disappointed that it still tastes bitter - plenty of fruit flavour and reasonable alcohol content but not that polished smooth flavour that my Grandad managed!
Looking through these forums I suspect that too much tannin -a result of using too much fruit - a strong possibility in my case since it seems logical to take advantage of whats there when its there!
If this were the case is there a remedial action that can reduce the tannin level/ impact or an additive that could disguise it - or could anyone recommend a blend with other wine that they have tried and liked?
We make elderberry wine every year and our recipe book says save it for two years in the bottle to taste it at its best - well for the first time we have managed to keep some for nearly two years but am disappointed that it still tastes bitter - plenty of fruit flavour and reasonable alcohol content but not that polished smooth flavour that my Grandad managed!
Looking through these forums I suspect that too much tannin -a result of using too much fruit - a strong possibility in my case since it seems logical to take advantage of whats there when its there!
If this were the case is there a remedial action that can reduce the tannin level/ impact or an additive that could disguise it - or could anyone recommend a blend with other wine that they have tried and liked?