Well, the sakura wine came out. The sweet blushy pink was lost in the fermentation process, and while I was tempted to pink it up again with an adjunct, I also decided I wasn’t actually that invested. Since it was a comparatively low-alcohol wine, and since the flavoring involved was so light, it didn’t seem like a good candidate for aging. Just went right ahead and bottled it up and let it sit for a bit and busted it out on a nice cool evening after a warm late-spring day.
So! Did it suck?
Yeah. It sucked. It tasted like cheap floral deodorant smells. A worthy experiment but not something I’m going to mess with again. The mild acidity was appropriate, the dryness was appropriate, the body was kinda lacking. More or less happy with the recipe overall, with the unfortunate caveat that it was formulated to complement something that makes a sucky wine. Oh well. Win some, lose some.