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.
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