The color is really good, no brown whatsoever.
It came from fresh juices and I added yeast nutrient in the beginning and
and added sulfites at racking in October. Also added pectic enzyme when
starting fermentation.
Started the batch in late August.

Thanks
"Joe Ae" > wrote in message
. ..
> I also find unoaked dry white wines have a touch of bitterness. I wonder
if
> slightly sweeting would mask this?
>
> Joe
>
> "Joe Sallustio" > wrote in message
> om...
> > Sounds odd to be really bitter, how did you make it and what color is
> > it? It there any brown? Be specific as to how much of whatever you
> > used.
> >
> > I would say none of my blush wines ever tasted bitter at any point.
> > They do change quite a bit in the bottle. They are not really meant
> > to last for years so really bitter could be an issue. Everything is
> > relative though, what is really bitter to one person might not be so
> > bitter to another...
> > Regards,
> > Joe
> >
> >
> > "Michael Piacentini" > wrote in message
> >...
> > > Definitely bitter
> > > "Lum" > wrote in message
> > > ...
> > > >
> > > > "Michael Piacentini" > wrote in message
> > > > . net...
> > > > > Just bottled yesterday and wine tastes really bitter. Is this just
> > > because
> > > > > it's six months old and will get better in the bottle?
> > > > > Doesn't taste like vinegar at all, just bitter.
> > > > >
> > > > > Thanks,
> > > > > Mike
> > > >
> > > > Mike, lemon juice tastes tart (the term "sour" is reserved for wines
> that
> > > > are turning to vinegar). The white material under the skin on
> grapefruit
> > > > tasts bitter. Does your white Zin taste tart or bitter?
> > > > lum
> > > >
> > > >
>
>