Maturing Wine

[HarrowBrewer]

After a windfall apple harvest, I've made about six gallons of wine, using juiced apples and white grape juice, following the usual WOW methods, but I'm expecting it to take a little longer to be ready than the supermarket juice wines I'm used to making. It's had about six weeks fermenting, I've stabilised and de-gassed, and currently it is very dry and tart. Can I expect this tartness to mellow out after six months in the bottle or would it be worth doing a bit of sweetening and/or blending before I bottle?

 

[chewie]

I think you will need to backsweeten, what was the gravity when fermentation stopped?

 

[tonyhibbett]

Apple based wines tend to be sharp, even after maturing, on account of the high proportion of malic acid. Sugar will mask the acidity and honey will improve the flavour. Another trick is to add a teaspoon of glycerine per bottle.

 

[Bramble]

I've used Glycerin on a dry wine once with success , never used honey this I will try.:thumb:

By the way any particular Honey?

 

[tonyhibbett]

cheapest honey will do!