I've made two wines so far and they've both tasted very tart. Almost to the point its a bit harsh. My first was a raspberry wine made of juice concentrate. I added Montrachet yeast and let it sit for two weeks. Great smell and flavor but its a little too tart for me.
My second wine was a pineapple wine made from concentrate too. Same thing, great flavor and smell but very tart and a little harsh taste.
What can i do to make it less tart? Will time make the harsh taste go away?
My second wine was a pineapple wine made from concentrate too. Same thing, great flavor and smell but very tart and a little harsh taste.
What can i do to make it less tart? Will time make the harsh taste go away?