The nettle wine is over a year old and I have been loath to sample it. The reason being that it has been over sweet at every tasting. Sweetness is a problem that is not going to improve no matter how long the wine is left. I am not sure what went wrong. My notes tell me that if was very frothy and exuberant to start with so I expect it fermented out before the sugar was used up.
Perhaps I should give it to the pigs but that would be against the law. It is not that pigs are not allowed to drink alcohol - it is that they are not supposed to eat or drink anything that has passed through a kitchen, just in case it might have become contaminated by pork products. And I make my wine in the kitchen. Of course no pork product will ever gave tainted my wine as I am scrupulous about hygiene. But the law is the law - not that pigs care.
If I ever take up making cider using the old-fashioned method I shall definitely have to take care that the pigs never get wind of it because it was not unknown for the traditional cider makers to throw a lump of bacon (or a dead rat) into the brew to give it body. I'm sure that would never be allowed now. Bit of horse maybe - for sure isn't that in everything!