Charlie,
Sometimes the wines do and sometimes they don't...I believe it also
depends on how much residual sugar you have left. Since I don't like dry
wines or really dry wines (below ending SG of 1.000), I typically
sweeten/stabilize before bottling, but I wouldn't say my wines are very
sweet - just above 1.000-1.020. I typically add 1/4 -1/2 cup of sugar per 1
gallon of wine, but that varies depending on what the wine is like. I've
found that the fruit plays a strong role in what the wine tastes like, so I
am ready to adjust how much sugar I add depending on how things turn out.
My cranberry smells and tastes like cranberry. My strawberry smells like
the fruit, but the taste isn't quite like eating strawberries. My pumpkin
wine tastes like a German Reisling wine. The blackberry and plum don't
necessarily taste exactly like the fruit, but they certainly have some
characteristics of the fruit.
Hope this helps.
Darlene


"Charles E" > wrote in message
news
> I've never heard of cranberry wine before. I'll ask the same question
> I asked bobdrob... do your strawberry, blackberry, plum, and/or
> cranberry wines maintain the character of the fruit from which they
> were made. My apple wine tastes nice but doesn't have much apple
> flavor or aromas. Also, how much residual sugar do you recommend?
>
> Thanks,
> Charlie
>
> On Thu, 29 Dec 2005 13:30:47 GMT, "Dar V" > wrote:
>
>>Hello,
>>I make just fruit, veggie, and herb wines. Each year I try to make at
>>least
>>one or two different wines. One also needs to allow some of these wines to
>>mature. So, what I thought I would like and what I do like are a bit
>>different than 4 years ago when I started. It also depends on one's taste
>>buds. My favorite frozen juice wines are apple cherry and apple. My
>>favorite fruit wines are strawberry, blackberry, plum, and cranberry. My
>>favorite veggie wine is pumpkin. I make oregano wine for just cooking
>>with.
>>I have high hopes for my peach wine.
>>Darlene
>>Wisconsin
>>
>>"Charles Erwin" > wrote in message
t...
>>> My wife and I relocated from California to Alabama a couple years ago
>>> and
>>> this is my first year making wine since leaving CA. Excited about making
>>> wine with local fruit, I decided to make my first attempt an apple wine.
>>> I
>>> just bottled this week and I'm quite happy with the results (thanks in
>>> part to the great advice received from this group).
>>>
>>> As I'm bottling this year's wine, I'm pondering what I'll try next year.
>>> I
>>> have a few personal taste issues to deal with. First, I'm not
>>> particularly
>>> crazy about the foxy taste of muscadine or concord grapes. Second, I
>>> don't
>>> get too excited about wines whose primary source of sugar comes from
>>> something other than the fruit for which it's made to taste like (i.e.
>>> flower, herb wines). I'm looking for personal recommendations from the
>>> group for good fruit wines. I've heard apricots and pears make good
>>> wines.
>>>
>>> Any suggestions???
>>>
>>> Thanks Again,
>>> Charles
>>>
>>> PS - Anyone interested in exchanging fruit wines? I was thinking that
>>> might be a good way to try other fruit wine types...
>>>
>>
>