Flavor Profile: The mugwort does not come through clearly yet, and the overall profile is not complex enough. There is a slight bitterness, but it is not particularly interesting.
Ingredient Dynamics: The Concord grape base might be too dominant. To make the mugwort more prominent, a more neutral base—perhaps a Riesling—would be better.
Mugwort Quality: Using dried mugwort may not be ideal. Steeping fresh mugwort would likely yield a better, more distinct flavor.
Potential: Leaning into the bitterness is a promising direction, especially for developing a nighttime non-alcoholic alternative. However, much higher quantities of mugwort will be required to achieve the desired impact.
Future Adjustments
Test a more neutral base, such as a Riesling, to allow the herbal notes to come through.
Source fresh mugwort instead of dried, and experiment with higher quantities to increase the complexity and bitterness.
