After a 3 months of aging the orange wine I’ve made, I found that it is still quite tart as I tasted it yesterday. I added self-made strawberry juice on it. Is it ok to add this kind of thing to srike a balance between acid and sugar?
I'm sorry I forgot to mention that I've already finished fermenting and bottled for 3 months. No, I didn't use any potassium metabisulfite and potassium sorbate during fermentation as I'm new to wine making.The recipe you followed might help somebody with this question.
Did you add any potassium metabisulfite and potassium sorbate before adding the strawberry juice?