Original post available on google groups:

http://groups.google.com/group/rec.c...ba9a96c28ca817

I've tried some more. The wine is still very bitter. I know I should
expect this to flush out some with time, but I don't think it's going to
ever completely smooth out to my satisfaction. On the plus side, the
warming, boozy characteristic of the wine is gone--I guess I had
fermented too warm.

The sparkling wine I tried to make from this hasn't carbonated. I got
those special, ribbed plastic stoppers specifically for corking
sparkling wine's without a champagne corker. They have sealed well with
the metal twine--the real name eludes me. However, the sugar and yeast
I provided when I bottled didn't seem to do anything, and I'm without
fizz. It's been two months, so I would expect at least the modest hint
of carbonation.

I had originally measured an FG of 1.002 at 55F. My initial thoughts
are that this is too dry, and it is playing games with my tongue with
the bitterness. I'm reading now that this might actually be a little
high for wine (pardon my brewing background). I'm not sure what to
think of that.

Assuming there is an overwhelming bitterness, what are my options? I am
wondering if I could age it in a very warm environent to tone that down;
that generally works for beers that are very bitter. It looks like I
will be rebottling the sparkling wine in an effort to produce some fizz,
so I could consider additives.

Suggestions? It's a little too bitter right now to drink tolerably. I
expect to hold on to the wine for awhile, but I was hoping by now I'd be
able to drink some without turning my cheeks inside-out.

It is only 6 months old. Wait another year and try it again.



Adam Preble wrote:
> Original post available on google groups:
>
> http://groups.google.com/group/rec.c...ba9a96c28ca817
>
> I've tried some more. The wine is still very bitter. I know I should
> expect this to flush out some with time, but I don't think it's going to
> ever completely smooth out to my satisfaction. On the plus side, the
> warming, boozy characteristic of the wine is gone--I guess I had
> fermented too warm.
>
> The sparkling wine I tried to make from this hasn't carbonated. I got
> those special, ribbed plastic stoppers specifically for corking
> sparkling wine's without a champagne corker. They have sealed well with
> the metal twine--the real name eludes me. However, the sugar and yeast
> I provided when I bottled didn't seem to do anything, and I'm without
> fizz. It's been two months, so I would expect at least the modest hint
> of carbonation.
>
> I had originally measured an FG of 1.002 at 55F. My initial thoughts
> are that this is too dry, and it is playing games with my tongue with
> the bitterness. I'm reading now that this might actually be a little
> high for wine (pardon my brewing background). I'm not sure what to
> think of that.
>
> Assuming there is an overwhelming bitterness, what are my options? I am
> wondering if I could age it in a very warm environent to tone that down;
> that generally works for beers that are very bitter. It looks like I
> will be rebottling the sparkling wine in an effort to produce some fizz,
> so I could consider additives.
>
> Suggestions? It's a little too bitter right now to drink tolerably. I
> expect to hold on to the wine for awhile, but I was hoping by now I'd be
> able to drink some without turning my cheeks inside-out.

"Droopy" > wrote in message
ups.com...
> It is only 6 months old. Wait another year and try it again.
>
Droopy is right. It took mine about 18 months to age out and it was better
after another year. There will probably always be a hint of bitterness.
After all, it is cranberry. I usually open it at festivities when several
wines are open. Then, I blend it with a white and like it very much. Most
women seem to like it as is.

Just some comments.

Ray