Comment on Forgot fruit wine with citrus zest in it for over a month
plactagonic@sopuli.xyz 9 months agoThere are lots of bittering compounds and best bet for you is some kind of sweetening it. Because they didn’t dissipate by ageing.
Maybe look into artificial sweeteners -combinations of them mask each other bitter after taste. But it wouldn’t be exactly natural.
Quick search pointed me to some paper about how to prevent it in juice and lots of papers about medical use.
Main compound that may be your problem is limonene (Wikipedia has good article) but I can’t tell how to get it out.
whaleross@lemmy.world 9 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.xyz 9 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.world 9 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.xyz 9 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.