I made some Lychee wine this last year and bottled it last month. It is
crystal clear, very little color of any type. It has a delightful, strong,
floral bouquet and is very fruity and reminiscent of Gewürztraminer. But it
too has an underlying bitterness. No seeds, stems, or skin were used. I
too hope the bitterness goes away as it is the only fault.

Ray

"Joe Sallustio" > wrote in message
om...
> Sounds odd to be really bitter, how did you make it and what color is
> it? It there any brown? Be specific as to how much of whatever you
> used.
>
> I would say none of my blush wines ever tasted bitter at any point.
> They do change quite a bit in the bottle. They are not really meant
> to last for years so really bitter could be an issue. Everything is
> relative though, what is really bitter to one person might not be so
> bitter to another...
> Regards,
> Joe
>
>
> "Michael Piacentini" > wrote in message
>...
> > Definitely bitter
> > "Lum" > wrote in message
> > ...
> > >
> > > "Michael Piacentini" > wrote in message
> > > . net...
> > > > Just bottled yesterday and wine tastes really bitter. Is this just
> > because
> > > > it's six months old and will get better in the bottle?
> > > > Doesn't taste like vinegar at all, just bitter.
> > > >
> > > > Thanks,
> > > > Mike
> > >
> > > Mike, lemon juice tastes tart (the term "sour" is reserved for wines
that
> > > are turning to vinegar). The white material under the skin on
grapefruit
> > > tasts bitter. Does your white Zin taste tart or bitter?
> > > lum
> > >
> > >