Brewkowski
Well-Known Member
Working on a 5 gal batch of Gewurztraminer/Date/Fig Mead, and I thought it was going to turn out more fruity and I sorbated/backsweetened with wine concentrate but now that I've tasted it (about 3.5 months old) it actually developed alot of earthy tones that might work better with some oak, but should maybe be a little drier. What's the most neutral white wine I could add to this? It feels like I'm wrecking something that could turn out pretty well, but I think it will be a much better dry or off dry than a semi-sweet. Morale of the story I guess, don't backsweeten until you're sure of the flavors that are developing.