I am currently working on some apple wine (takin a break from brewing beer) and am working with a batch that I started with 1 gallon of whole foods 365 apple juice/cider. It's been fermenting for two weeks and ha a og of around 1.09 and is at about 1.00 right now. I expect it to hit .009 or so by the time fermentation is done. The problem I have is so far what I appear to be getting is a thin wine that has very little flavor, body, acidy and astringency (think a very watery but high alcohol and un carbonated cider). Does anyone have any suggestions on the best method to add a little character to my wine? I was thinking oaking and adding some acid might help. Maybe even back sweetening with the original juice. Anything would help my next batch will be from my own homegrown apples thinks kinda a test batch just trying to figure out how to get a nice balanced flavor and body. Any help would be awesome.