Original post available on google groups:
I've tried some more. The wine is still very bitter. I know I should expect this to flush out some with time, but I don't think it's going to ever completely smooth out to my satisfaction. On the plus side, the warming, boozy characteristic of the wine is gone--I guess I had fermented too warm.
The sparkling wine I tried to make from this hasn't carbonated. I got those special, ribbed plastic stoppers specifically for corking sparkling wine's without a champagne corker. They have sealed well with the metal twine--the real name eludes me. However, the sugar and yeast I provided when I bottled didn't seem to do anything, and I'm without fizz. It's been two months, so I would expect at least the modest hint of carbonation.
I had originally measured an FG of 1.002 at 55F. My initial thoughts are that this is too dry, and it is playing games with my tongue with the bitterness. I'm reading now that this might actually be a little high for wine (pardon my brewing background). I'm not sure what to think of that.
Assuming there is an overwhelming bitterness, what are my options? I am wondering if I could age it in a very warm environent to tone that down; that generally works for beers that are very bitter. It looks like I will be rebottling the sparkling wine in an effort to produce some fizz, so I could consider additives.
Suggestions? It's a little too bitter right now to drink tolerably. I expect to hold on to the wine for awhile, but I was hoping by now I'd be able to drink some without turning my cheeks inside-out.