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In terms of body, you need a balance of acids, tannins, and sugars. If these three are balanced correctly, your wine will have better body. As for flavor, freezing the fruit is a good way to go, but I suggest lowering your water content to get more of the fruit in there, which will inevitably give you a stronger flavor. An increase in the sugar may also help ...


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I mature my bottle conditioned ales for as long as possible. The longest so far is 168 weeks or 3.2 years for one of my Barley Wines. The key changes are Hoppyness mellows with age and Malts go through a long series of changes resulting in a sort of licorice taste. I think the way malt changes over time is wonderful. Remember your beers won't go off if you; ...


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