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?
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.