Flavour

Alcohol · Feb 3, 2015

I'm making a marrow wine. It ended up to sweet. I think I started with to much sugar and the resulting alcohol had killed the yeast and left a lot of sugar. Start Sg was 1.090.
So I split two demijohns into 3 and added yeast and small amount of new sugar and topped up with water to average out at a start of Sg 1.070
I now have 3 Gallons of Dryish wine the sweetness has gone but so has the flavour.
How can I now give it some flavour without adding any sweetness ?

Chippy_Tea · Feb 3, 2015

What do you want the finished wine to taste of?

stesmi · Feb 3, 2015

Alcohol said:
I'm making a marrow wine. It ended up to sweet. I think I started with to much sugar and the resulting alcohol had killed the yeast and left a lot of sugar. Start Sg was 1.090.
So I split two demijohns into 3 and added yeast and small amount of new sugar and topped up with water to average out at a start of Sg 1.070
I now have 3 Gallons of Dryish wine the sweetness has gone but so has the flavour.
How can I now give it some flavour without adding any sweetness ?

Marrow and ginger go well, so how about a thumb sized root of ginger in each of yout DJ's. No sweetness there. Or half a dozen fruit tea bags in each DJ?

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Fv1 coopers euro lager
Fv2 apfelwein
Fv3 cabernet Sav
Bottled coopers carapils mini mash lager
Bottled semi sweet cider
Bottled dry, dry, dry cider

Alcohol · Feb 4, 2015

Chippy_Tea said:
What do you want the finished wine to taste of?

I'm not to bothered about the flavour just something to hide the watery taste without making it sweet again. I have read about oak chips. Are these the same as you put on the BBQ or are they specific to wine making?