I just recently bottled my first batch of wine, made with mangos. After some learning experiences, I had about a half gallon of wine left over. I used the smaller 375 ml bottles to spread it out to as many bottles as I could (only 4). After bottling, I had a little bit left in my half gallon carboy that I tasted to see what was going on with it. It smelled like commercial wine but tasted very light. The after taste seemed right, but the initial 'first impression' taste was missing something. Will leaving it in the corked bottle help that or did I need more tannin or acid when I was mixing it up at the start?
thanks in advance for any advice!
thanks in advance for any advice!