Just to let you guys know, the white must that I had done like red wine ( skins and pulp in the must) was extremely sour after the first fermentation. I am going to go all the way with it and if it is as sour as it is now I might add some sugar and serve it as hard lemon aid.
Roy
Hi Roy,
Bear in mind that a decent period of aging can turn wines right around. I have had batches that I have declared undrinkable, forgotten about for a couple of years and found to be terrific.
Have faith!
Michael
Freshly fermented wine will always taste a bit too acidic (I think they taste like drunk vomit myself). It should age out a bitt.
I will give it up to two years and then if it does not change I will add the sugar and call it hard lemon aid.
A terrific idea!
:-)
Michael
Party at my house in two years.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.