SG was 0.992 after 3 weeks of sitting in the carboy.
I kept the sample out and drank it. It has a pretty strong bite to it, but tastes really good. I will let it sit in its one gallon bottle under airlock for another 3 months and then probably backsweeten it with 1/4 cup of sugar (mixed with sorbate, of course) because my wife absolutely hated it. I liked the taste, but she said it was too bitter for her.
Do you think another 3 months will "soften" the flavor?
Will backsweetening make it "drinkable" quicker?
I have a Wine Festival to attend in May and have nothing to enter this time.
I might start a soveign blanc next month, but that won't be ready by May either.