BUMPSIES: Update and discussion on bitters/aperitif in comments

This particular little wine was supposed to have the fruits in it for ten days. I forgot all about it over Christmas stress so the fruit has been soaking for over a month. I racked it today and boy does it have an aftertaste of the zest. Do you think it can be recovered? Will the zesty bitterness reduce from aging? Or can I do something else about it?

  • whaleross@lemmy.worldOPEnglish
    3·
    10 months ago

    Thanks. That’s a bit discouraging that it will not dissipate.

    But it just hit me now - maybe I could embrace the bitterness somehow instead. Like, figure out how to make a proper bitter, something related to a Fernet-Branca, but wine.

    • plactagonic@sopuli.xyzMEnglish
      3·
      10 months ago

      It will probably need to be stronger so it is more aperitif. So maybe little bit of some sort of “moonshine” (it is legal in my country to make some distillates) and sugar and drink it.

      I did some sort of this few times mostly by maceration of fruits and herbs.

      • whaleross@lemmy.worldOPEnglish
        3·
        10 months ago

        That’s true. Distillation is illegal here in Sweden, and honestly it’s too much of an effort for me personally anyway. So I’m thinking if I could build upon this into an interesting bitter brew of some sort, I could always mix it with vodka before bottling like when you make a liqueur.

        I’d much appreciate any experience or recipes for herbs and methods if you’d like to share.

        • plactagonic@sopuli.xyzMEnglish
          3·
          10 months ago

          I tried to make some liqueur with currants and wine and it was disaster so not much help with that.

          Now I usually let them sit in some “slivovice” for half a year and have much better results.