I just bottled my first ever attempt at home-made fruit wine - I've made plenty of meads and melomels, but never a fruit wine before - and it's drinkable but a little, ah, dry. OK, it's rough. And a tad musty...
I'm hoping that, as with mead, it will smooth out with keeping, but can anyone suggest ways to help along the way. please? I'm wondering about adding a little non-fermentable sugar, for instance.
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