I have good cropping grapevines of, I believe, variety Black Homberg, but although the colour and clarity of the wine is as good as anyone's, I do have trouble with the taste: it is far too bitter. I have tried adding sugar after fermentation, but this makes the wine syruppy. I have added sugar in stages during fermentation and while the alcoholic strength must be higher, the taste is still not good. Do you have any suggestions to improve the taste? The vines are grown in Huntingdon, Cambridgeshire.
- 3 Oct, 2011