Just tryed some of my plum wine that I made last fall-drank a Grolsch bottle of the stuff and man-What UMPH !! This stuff rocks..... I gotta check but I think the ABV is up near 14%. The flavor is as expected-a little dry,I think I used a Champagne yeast(my bad...??) I do notice a very heavy tannin flavor-recipe did call for what I thought was alot but used it anyway-I believe over a tablespoon/25 # plums.I have six gallons ready to bottle-the Glolsch bottles were used for the excess at racking to secondary-Here's my dilemma---
What can I use to get rid of some of the tannin flavor ? Is there any thing that can be done ? I've got six gallons to bottle and hoping that this batch isn't trash....
Thanks. Shane
What can I use to get rid of some of the tannin flavor ? Is there any thing that can be done ? I've got six gallons to bottle and hoping that this batch isn't trash....
Thanks. Shane