I’ve no experience on wine, but I can tell you I’ve once messed up the amount of citrus peel extract (just some dry citrus peel macerated in whiskey) I added to a beer and it was mostly undrinkable. The citrus peel bitterness did not go out after about 2 months and it was quite unpleasant. Ended up dumping the rest of the bottles. That particular batch also finished quite high on gravity, and I blamed it on adding the extract in primary fermentation.

I’d be curious if you’re trying to age it, though, maybe something will happen after a longer while?

If all else fails, you could use it as cooking wine, I guess.