I have just bottled my 13th batch of wine, here are some of my observations and questions:
Most of my batches finish with an bitter-alcohol taste. These get better after 6 months to a year of aging.
Reguardless of which fruit is used, the wines finish very light with little or no flavour of the fruit used.
I have typically used Premier Curvee yeast, does the yeast used have much effect on the end product or aging time?
Is it to be expected that a year of aging is needed to calm the alcohol taste?
Thanks for the help, just trying for continuous improvement......