, QMy pear wine is watery and flat, I have already bottled it. Is there anyway to save it? It was my first attempt at winemaking and I don’t know what went wrong. The only thing I can tell you is that I made it from fresh fruit and followed all directions in my recipe.
Dear Wine Wizard, Our local winemaker (at Galena Cellars) can detect potassium sorbate in wine, after it is used to prevent refermentation in sweetened-back wines. I’d like to substitute a non-fermentable sweetener for sucrose and am considering using stevia, a widely used sweetener in Japan. Although it is expensive, one needs only about 1/10 the
Though making fruit-based wine is a little different from making grape-based wine, you always want to make sure you’ve got enough sugar, acid, tannin and aromatic and flavor compounds to result in a stable (over 10% alcohol), zippy (over 6.0 g/L total acidity) and flavorful beverage. The “numbers” are relatively easy to shoot for and
The first time I ever blended two wines was an exercise in ignorance. I had a dewberry wine that had beautiful color and clarity but tasted flat. I also had a blackberry wine that was deeply pigmented and very clear, but tasted quite sharp to me. (Today I would describe it differently — excessively malic