Just to let you guys know, the white must that I had done like red wine (
skins and pulp in the must) was extremely sour after the first fermentation.
I am going to go all the way with it and if it is as sour as it is now I
might add some sugar and serve it as hard lemon aid.

Roy

Hi Roy,

Bear in mind that a decent period of aging can turn wines right around.
I have had batches that I have declared undrinkable, forgotten about
for a couple of years and found to be terrific.

Have faith!

Michael

Freshly fermented wine will always taste a bit too acidic (I think they
taste like drunk vomit myself).

It should age out a bitt.

I will give it up to two years and then if it does not change I will add the
sugar and call it hard lemon aid.

Roy
"Droopy" > wrote in message
oups.com...
> Freshly fermented wine will always taste a bit too acidic (I think they
> taste like drunk vomit myself).
>
> It should age out a bitt.
>

A terrific idea!

:-)

Michael

Party at my house in two years.

Roy
"MBaker" > wrote in message
ups.com...
>A terrific idea!
>
> :-)
>
> Michael
>