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...I've had some great advice on my first wine making project so far, but I need a bit more.
I now have about 4 gallons of damson wine in two demijohns. It's been sitting there for altogether around 6 months now. One tastes very port-y but light; almost tawny port like. The other is more fruity but with a very slightly sweet edge.
Happily, it seems that I haven't ruined them yet, but don't know really where to go from here. I'm not wild about the port one - can I blend them do you think? Is this a common thing, the 'portiness'?
Any ideas on what may happen if I bottle now and leave for months/years?
Ideally, we'd like a fairly depthy, smooth red, fruity/spicy/a little oaky (did add some chips) but neither seem to be anywhere near at the moment.
Grateful for advice!
I now have about 4 gallons of damson wine in two demijohns. It's been sitting there for altogether around 6 months now. One tastes very port-y but light; almost tawny port like. The other is more fruity but with a very slightly sweet edge.
Happily, it seems that I haven't ruined them yet, but don't know really where to go from here. I'm not wild about the port one - can I blend them do you think? Is this a common thing, the 'portiness'?
Any ideas on what may happen if I bottle now and leave for months/years?
Ideally, we'd like a fairly depthy, smooth red, fruity/spicy/a little oaky (did add some chips) but neither seem to be anywhere near at the moment.
Grateful for advice!
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