It was more mouthfeel, but the fruit was a factor. Interestingly, I've been recently moving toward Rose with more mineral and acid of late - so it'll be interesting to see what I think of this when its done. Currently, it is a fairly fruity must, but the sugar is obviously playing a part there. I'm not afraid to add some tartaric acid later if I feel the need.Jim,
I've never used GRE but reading the description roused my interest in this strain. In the case of the Rose you're making, is it the fruitiness that you're hoping to bring out or some other factor?