I have several wines and meads that I used fresh squeezed orange juice along
with grating the rind (being careful not to hit the white pith) and all of
the batches are turning out very bitter after 2.5- 3 years of bulk aging.
All were fermented dry which I prefer overall and using various yeast, I'd
like to bottle these batches but not sure if the bitterness will age out.
I was considering adding glycerin or potassium sorbate along with honey to
back sweeten but not experienced enough to know what would be the best way
to go.

Any input appreciated.

Rick