I'll try to keep this short!
I've made maybe a dozen fruit/tea wines over the past few years. Apple, pear, green tea & ginger, etc.
About 3 months ago, I started 2 1 gallon batches of Kiwi Wine and Prickley Pear wine, both from about 6 pounds of fresh fruit. Fermented in primary about a week, strained into secondary and they were rapidly bubbling away for weeks. Tonight, I decided to transfer them. I sampled each. Neither tastes "bad", but they also don't really taste like their original fruit. Both are pretty dry, not much sugar content left.
Should I be at all concerned? Should I backsweeten them perhaps? Any advice is appreciated.
Thanks,
Kyle
I've made maybe a dozen fruit/tea wines over the past few years. Apple, pear, green tea & ginger, etc.
About 3 months ago, I started 2 1 gallon batches of Kiwi Wine and Prickley Pear wine, both from about 6 pounds of fresh fruit. Fermented in primary about a week, strained into secondary and they were rapidly bubbling away for weeks. Tonight, I decided to transfer them. I sampled each. Neither tastes "bad", but they also don't really taste like their original fruit. Both are pretty dry, not much sugar content left.
Should I be at all concerned? Should I backsweeten them perhaps? Any advice is appreciated.
Thanks,
Kyle