ME and the missus started an Elderflower wine back in the summer from fresh flowers.
However I overlooked the need to ensure no green at all was in the fermentation process as I left quite a bit in at the start (the small green stems holding the flower heads).
The green elderflower snell has definetly carried through into the smell of the wine which I am bulk storing at the moment (5 Gal). The wine itself tastes not too bad at the moment but the green bouqet is definetly off-putting!
My question is, does anyone know that if left over time this smell would possibly mellow or is this something I may need to put through to experience and pass the wine to the big drain in the sky?
Any help/comments greatly appreciated
However I overlooked the need to ensure no green at all was in the fermentation process as I left quite a bit in at the start (the small green stems holding the flower heads).
The green elderflower snell has definetly carried through into the smell of the wine which I am bulk storing at the moment (5 Gal). The wine itself tastes not too bad at the moment but the green bouqet is definetly off-putting!
My question is, does anyone know that if left over time this smell would possibly mellow or is this something I may need to put through to experience and pass the wine to the big drain in the sky?
Any help/comments greatly appreciated
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