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?
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.
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.