cklages
Well-Known Member
So my attempt at making pin cherry wine has failed. I now have a little over half a gallon of what smells an awful lot like balsamic vinegar. I'm not fully sure of what happened (actually I do know that it must be an acetobacter infection, I just don't know how that happened).
My question is though, is it going to be good vinegar? I mean, can I leave it for a few more months and will the vinegar character develop more, to make it more suitable for salad dressing and cooking and whatnot?
The flavour seems good for vinegar, but its still a little weak. I mean, its almost (but not quite) a drinkable wine. It would be better if it was more sour, is there a way to encourage this?
My question is though, is it going to be good vinegar? I mean, can I leave it for a few more months and will the vinegar character develop more, to make it more suitable for salad dressing and cooking and whatnot?
The flavour seems good for vinegar, but its still a little weak. I mean, its almost (but not quite) a drinkable wine. It would be better if it was more sour, is there a way to encourage this?